FRIED SALMON PATTIES

Fried salmon patties (what we referred to as salmon cakes) are another delightful dish I enjoyed during my upbringing. Similar to her hamburgers, which we referred to as house burgers, my mother also enriched her homemade salmon patties with breadcrumbs, onions, and spices. Although she didn't prepare them to be vegan-friendly, they were undeniably flavorful and satisfying. Salmon patties are delicious on their own, but they can be complemented with roasted vegetables such as asparagus, Brussels sprouts, green beans, or broccoli. They can also be served with beans, quinoa, rice, or a baked potato.

Fried Salmon Patties with brown rice and quinoa and vegan sauce

Ingredients--Fried Salmon Patties:

• Non-GMO Salmon 2 (15 ounce) Cans 

• Finely Ground Whole Wheat Crackers 1 1/2 Cups

• Finely Chopped Leeks or Scallions 3/4 Cup

• Finely Chopped Celery 1/4 Cup

• Finely Chopped Carrots 1/4 Cup

• Vegan Mayonnaise 1 or 2 Tablespoons (Start with 1 tablespoon).

• Dijon Mustard 2 Teaspoons

• Ground Sage 3 Teaspoons

• Minced Garlic 1 Teaspoon

• Chopped Parsley 1 Teaspoon

• Italian Seasoning 1 Teaspoon

• Chopped Dill 1/2 Teaspoon

• Ground Black Pepper 1/2 Teaspoon

• Onion Powder 1/2 Teaspoon

• Garlic Powder 1/2 Teaspoon

• Ground Turmeric 1/2 Teaspoon

• Smoked Paprika 1/2 Teaspoon

• Kosher Sea Salt A Pinch

• Chipotle 1/2 Teaspoon (optional--depends if you like a little spicy or not).

• Ground Flaxseed 2 Tablespoons 

• Grape Seed Oil for Frying and Sautéing

How To Prepare The Salmon Patties:

1. In a small dish, add the ground flaxseed to 3 tablespoons of hot water. Stir into a gelatinous mix and set aside. This is the binding agent (egg substitute).

2. Add 2 tablespoons of grape seed oil in a large skillet on medium heat. When the skillet gets hot, sauté the chopped onions, chopped carrots, and chopped celery until softened and fragrant (about 6 or 7 minutes). Place the vegetables in a covered dish and set aside.

3. Add the cans of salmon (all the liquid drained from 1 of the cans) to a large bowl and remove the bones. Or you can buy salmon without skin or bones. Use a fork to gently flake the salmon.

4. Add the flaxseed mixture, the sautéed vegetables, the mayonaise, the mustard, all the herbs and spices, the minced garlic, and the cracker crumbs to the bowl with the salmon and mix until well combined.

5. Form the patties about 1/2 inch thick (or a little thicker, if you like) and place them on a parchment lined baking sheet, cover them, and place them in the fridge for 30 minutes or longer to help them become firm. 

6. When you are ready to fry the patties, add 2 or 3 tablespoons of grape seed oil to the same large skillet over medium heat. After the skillet is hot, fry the patties (no more than 3 or 4 at a time) for between 4 and 7 minutes on each side, until golden brown.

7. Use a slotted spatula to remove the patties from the skillet and place them on a cooling rack with a pan underneath.

8. Serve the salmon patties with vegetables, rice, quinoa, couscous or any other grain, and a sauce of your preference. I served this dish with brown rice and quinoa, and I made a sauce with vegan dressing, lemon, dill, and chipotle.

Note: Salmon patties can be grilled. Salmon patties can also be baked for 30 to 35 minutes at 375 degrees F. Flip the patties once halfway through baking.

Storage: The salmon patties and rice and quinoa should be stored in airtight containers in a refrigerator for a maximum of 3 days. The salmon patties can also be wrapped individually in freezer paper, placed in a freezer bag, and stored in a freezer for 1 month.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG