Salmonandsweetpotatopatties Recipes

Steps:

• Drain and remove skin from salmon, leave bones.
• Mix everything but the oils and 1 tbsp butter together. Let rest in refrigerator for at least 30 minutes.
• Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside.
• Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.
• Spray large frying pan with Pam. Heat over medium-high. Add 1/2 tbls butter and one tbsp oil to coat pan nicely. Swirl butter around.
• Fry four patties at a time til golden brown on both sides.
• Add rest of butter and 1 tbsp oil. Repeat.
• These are good either hot or cold.

Steps:

• In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Steps:

• In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.
• Make patties out of salmon mixture and roll in cornmeal.
• In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.

Steps:

• Break up salmon into fine pieces and place in a medium bowl. Add onion, garlic, dill, parsley, and chives. Crack both eggs into the bowl. Mix in bread crumbs, lemon-pepper seasoning, and pepper until thoroughly combined. Form salmon patties with a 1/4-cup scoop; set aside.
• Heat oil in a frying pan over medium heat. Place patties in pan and fry until golden brown on both sides, about 5 minutes per side.

Steps:

• Be sure to have your rice cooked & cooled before you begin. This can happen at dinner the night before, at breakfast, or an hour before dinner. As long as the rice has cooled, it will be sticky enough to make into a patty.
• Stir together the rice, sweet potato, onion and salt in a large bowl. Allow it to sit for a few minutes, so that the salt can draw the moisture out of the potato & onion. Stir in enough flour to make the batter sticky, adding a spoonful or two of water if necessary. Form the mixture into tight balls, and squish slightly into a patty form.
• Heat a pan on medium, then add enough oil to coat the underside of each patty. Allow them to cook for 7-10 minutes, then flip. Cook another 5-7 minutes, and serve.
• These sweet potato brown rice patties can be served on their own, garnished with salsa and lettuce, on a bun as a burger, or many other ways. In the photo, I served them alongside some steamed kale, dressed with tamari and sesame seeds.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
• Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
• Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Steps:

• Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
• Preheat oven to 180C (fan forced).
• Line 2 baking sheets with baking paper.
• Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
• Divide the mix into 16 equal portions and shape into patties.
• Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
• Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
• TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
• TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.

Steps:

• Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
• Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
• Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.

Steps:

• Combine all ingredients, form patties, and fry.
• May also incorporate some cooked ground or shredded meat.
• For Vegetarian option, omit meat.

Steps:

• peel and slice sweet potatoes and place on microwave safe plate with 1 tbspn water, cover and cook on high for approx 7mins or until tender. allow to cool slightly and mash with a fork.
• place salmon in a large bowl. Add chilli sauce, finely chopped onion and mashed sweet potato. mix well. Divide mixture into equal sized portions.
• beat eggs, and place eggs on one plate, flour on another plate, and breadcrumbs on last plate.
• Shape portions into patties, then coat in flour, then egg, then the breadcrumbs. Place in refridgerator for at least 30mins to chill, or freeze them.
• Combine mayonnaise, lime juice and finely grated ginger in a small bowl.
• Heat oil in a large pan over medium heat. Cook patties 2 - 3 minutes on each side or until golden. Drain on paper towels. Serve with the ginger lime mayo.

Steps:

• Drain salmon well, and remove skin& bones.
• Place into medium mixing bowl& mash up with fork.
• Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
• Form into patties& place in a pre-heated skillet, sprayed with a little non-stick spray.
• Cook until golden brown on both sides.