Savouries
Salmon Patties
The amount of salmon balls produced depends on the size they are rolled into.
This recipe is used within the Jewish community, and was given to me by an old friend. The original recipe uses Matzo meal which is wheat based, so I have used wheat free breadcrumbs in place of this.
Pre heat deep fat fryer to 180°c
Ingredients
1 large tin of pink salmon (you can use red salmon if you prefer)
1 egg
1 large onion grated
1 tablespoon very finely chopped wheat free bread or dried breadcrumbs
Wheat free plain white flour or matzo meal (for coating)
Method
Pour the tinned salmon into a mixing bowl and using a fork break the salmon up into small flakes.
Add the grated onion and egg and mix the whole lot together. If you find the mixture is too wet then add some of the breadcrumbs to soak up the liquid.
Take small pieces of the salmon mixture and roll into small balls using your hands, and put to one side on a plate. Then place the wheat free flour or matzo meal in a separate bowl and lightly coat each salmon ball with the mixture.
Place a small amount of the salmon balls into a deep fat fryer and lightly fry until golden. This usually takes around 5 minutes.
Only place a few salmon balls into the fryer at a time, as overcrowding will reduce the temperature of the oil.
These can be served either as a hot or cold dish with a nice green salad or as part of a buffet.