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Recipe Collection

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Shaina’s Salmon Patties

Shaina’s Salmon Patties Related:   appetizers, fish, gluten-free, July 4th, low-fat, North America, pareve, Rosh Hashanah, Shabbat, Shavuot, Sukkot, Tu b'Shevat, Yom Kippur

Prep time: 15 minutes

Cook time: 15-30 minutes

Yield: 4-6 generous portions

While Shaina was home over the summer, she cooked for a few people suffering with illnesses and requiring tasty, but healthy, organic meals. These salmon patties turned out to be a favorite for her clients and for us. They are gluten-free, easy to make and packed with flavor and nutrition. You can modify this recipe by using different herbs and seasonal vegetables based on your taste. This recipe can be doubled or tripled for a crowd. Lightly pan-fry ahead of time and reheat in the oven before serving. They can also be frozen and reheated for a quick sandwich or light supper and go great with a tossed salad, herbed rice, sweet potato oven fries or any green vegetable. Every time I make them I can feel a little bit of Shaina in my kitchen.

Ingredients

  • 2 15-ounce cans wild Alaskan salmon, drained
  • 8 kale leaves, shredded
  • ½ cup frozen organic corn kernels
  • ½ small red onion, diced
  • 1 fresh sweet red pepper, diced
  • ¼ cup sundried tomatoes, cut into small pieces
  • 1 tablespoon freshly squeezed lemon juice
  • Zest from one lemon
  • ½-1 teaspoon chipotle powder
  • ½ teaspoon paprika
  • 1-2 tablespoons fresh or 1 teaspoon dried basil, dill or parsley or any combination
  • Garlic powder, salt and pepper to taste
  • 4 eggs
  • About 1 cup blue organic cornmeal for dusting
  • Olive oil for pan-frying

Preparation

  • Drain the salmon and remove any bones. With a fork, mix all the ingredients together in a large bowl except for the eggs, cornmeal and olive oil. Taste and adjust seasonings as necessary.  Chipotle adds some heat to this dish, so start with a small amount if you don't like your food to be very spicy.
  • Lightly beat the eggs in a small bowl. Add to the fish mixture and blend thoroughly. Place cornmeal in a wide shallow bowl. Form the fish mixture into small hamburger-sized rounded patties, and dust lightly on both sides with the cornmeal.  Heat a frying pan lightly coated with olive oil over medium heat. Pan fry patties until outside is crispy and insides are cooked through, about 3 to 5 minutes on each side depending on thickness.

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