Polly’s sesame salmon patties

Polly’s sesame salmon patties

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

In this recipe, the salmon is cooked in the easiest way imaginable, and then mashed with a fork and seasoned with ginger, lime and sesame seeds. You can cook the patties ahead of time then reheat them at a low oven temperature.

Ingredients

Quantity Ingredient
400g salmon fillet, skinless and boneless
1 litre mild fish stock
2 medium potatoes, boiled and riced, (or mashed well)
1 fresh red chilli, deseeded and finely chopped
1 spring onion, finely chopped
1 medium egg
2 teaspoons fresh ginger, finely chopped
2 teaspoons fish sauce
3 tablespoons fresh coriander leaves, chopped
4 tablespoons fresh lime juice
5 tablespoons sesame seeds
vegetable oil, for frying

Method

  1. Cut the salmon into 3 pieces. Bring the fish stock to the boil in a sauté pan. Add the salmon and bring to the boil again, then place the pan onto a wooden chopping board. Let stand for 5-7 minutes (with the lid on), then take the lid off and let the salmon cool slightly.
  2. Put the salmon in a bowl and mash the flesh with a fork. Add the riced potatoes and all the other ingredients except the sesame seeds. Work into an even mince, then shape into about 20 small patties
  3. Pour the sesame seeds onto a plate and gently press both sides of the patties into the seeds.
  4. Fry the patties in the oil in a non-stick frying pan until golden. Serve with lime wedges and a green salad.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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