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97 people made this
Salmon patties are delicious, versatile and easy to make. Great for a quick dinner or in a sandwich or burger and even cold the next day. This mixture could also be a pie or filo filling.
1 (210g) tin salmon, drained and flaked
1/4 cup finely diced celery, about one stalk
4 onion shallots, peeled and diced
1 tablespoon chopped fresh dill
1 garlic clove, crushed and diced
1/3 cup wheatgerm
3 tablespoons olive oil
- In a medium bowl, mix together the salmon, egg, celery, onion shallots, dill and garlic. Form the mixture into golf ball sized balls then roll in wheatgerm to coat.
- Heat oil in a medium frypan on a medium heat. Flatten the balls slightly and fry for about 10 minutes, turning as needed, until golden brown.
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