Served here as a sandwich on a bed of greens, with homemade tartar sauce*, topped with a garden tomato and a side of garlic pickles. I enjoyed my salmon patty as a salad without the bread.
2 lbs skinless and boneless salmon fillets; cut into 1/4 inch chunks
2 Tablespoons lemon juice
1/3 cup mayonnaise
1 Tablespoon paprika
1 Tablespoon oregano
2 teaspoons dill weed
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 cup besan (chickpea flour)
1/2 cup rolled oats
butter or canola oil for frying
NOTE- prepare all other elements of the meal prior to making the patties as the patties are a quick prep.
Prepare the salmon and place in a medium sized mixing bowl. Preheat a skillet over medium heat. Combine all ingredients except butter/canola oil. Form the mixture into 8- 1 inch patties (I used a 1/3 cup scoop to measure) and cook on a lightly oiled pan until crisp and browning, about 3 minutes on each side.
TIP- If you want to freeze some patties for a fast dinner another time simply form, put on a parchment paper lined pan in a single layer and freeze for 3 hours. Place each frozen patty into an individual plastic baggie or put a layer of parchment paper between patties and then into a large bag or freezer container. Fry frozen patties as you would the raw patties.
*Homemade Tartar Sauce
1/2 cup mayonnaise (homemade recipe)
2 Tablespoons relish
sea salt and fresh ground black pepper to taste
MIx ingredients together and set aside in the refrigerator until ready to use.