It's coming up to party season but we want to eat well as much as possible so we aren't a drawn out mess by the end of the year. These salmon patties are great to serve for a light lunch or a fish burger on the BBQ. They are also a simple party finger food idea with the most tangy dipping sauce that will be a crowd pleaser every time. They are gluten and dairy free (use a dairy free mayo for the dipping sauce)
Prep time: 15 minutes plus 15 minutes refrigeration
Cooking time: 5 - 10 minutes
Quantity: Makes 12 regular sized patties
Ingredients
- 1 cup breadcrumbs (use gluten free if required)
- 1 garlic clove, finely minced
- 400g boneless and skinless tinned salmon
- 2 shallots / scallions / green onions , finely sliced
- 20g Unflavoured be. Collagen
- 1/3 cup fresh dill , roughly chopped (or 1 tsp dried herbs of choice)
- 2 eggs
- Rind of 1 lemon (keep lemon for dipping sauce below)
- 1/2 cup grated parmesan
- 1/4 tsp each salt and pepper
Dipping sauce
- Juice of 1 lemon
- 2 tbls of capers, rinsed and finely chopped
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- salt and pepper to taste
Method
- Combine all patty ingredients in a large bowl.
- Form into desired patty size and refrigerate for 15 minutes to firm up.
- While patties are in the fridge combine the ingredients for the dipping sauce and place in the fridge until serving time.
- To fry the patties heat a non-stick frypan to a med-high heat. Add 3 tablespoons of olive oil and fry the patties for approximately 4 minutes each side until golden.
- Serve with a drizzle of dipping sauce and a side salad.
- Freeze for up to 3 months or store in an air tight container in the fridge for up 3 days.
Note: Can be served as a party canape by halving the size of the patties. Great for the upcoming party season.
