These salmon patties are delicious and easy to prepare. They are a nice change from baked salmon. I am particular about serving only wild fish, and fresh wild salmon is not always available. The previously frozen wild salmon filets, when thawed and cooked, are not as delicious as the fresh salmon, so making them into patties provides a tasty alternative.
A food processor makes this a snap to assemble. I have found that baking the sweet potato instead of microwaving makes a more tender and moist potato. You can always use a leftover sweet potato as well. I have seen similar recipes that use canned wild salmon, but I prefer using fresh fish.
18 Ounces wild, uncooked salmon, skin removed, cut into chunks
(I use Costco’s bag of individually packaged frozen 6 ounce wild salmon fillets. It is easy to remove the skin by running the frozen filet under water briefly, then pulling off the skin. It is also easier to cut the filet into chunks when still partially frozen)
2 scallions, white and green parts, chopped ( you can substitute 1/4 cup minced red onion)
1/3 cup chopped fresh herbs ( I used a mix of parsley, mint, dill, chives)
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
zest of one lemon
1 teaspoon ground cumin
2 teaspoons sea salt
1/2 teaspoon black pepper
1 cup mashed cooked sweet potato
1/4 cup coconut flour ( Bob’s Red Mill Coconut Flour can be found in Publix as well as Whole Foods)
2 slightly beaten large eggs
Bake or microwave a large sweet potato, let it cool, then peel and mash
Place all ingredients EXCEPT sweet potato, eggs and coconut flour into a food processor. Pulse a few times until the salmon is chopped and blended with the other ingredients. Be careful not to over-process.
Scrape salmon mixture into a large bowl and stir in the mashed sweet potato, coconut flour and eggs until well distributed.
Shape into patties using 1/2 cup of mixture. It should yield 8 patties.
Refrigerate for at least thirty minutes before cooking. It can stay overnight as well
Heat coconut oil or oil of choice in a large skillet and sauté patties on each side for 4-5 minutes.
These patties freeze well.
Thai peanut sauce gives them a good flavor, as does organic catsup.