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mayonnaise mayonnaise wasabi lemon zest honey olive oil salmon onion breadcrumbs Dijon mustard black pepper parsley mayonnaise lemon juice fish sauce Worcestershire sauce eggs
Viewed: 59 - Published at: 4 years agoIngredients
- Mayonnaise
- 5 -6 tablespoons mayonnaise, tangy
- 2 teaspoons wasabi, sauce
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons honey
- Patties
- olive oil (for frying, or use canola)
- 2 (7 1/2 ounce) cans salmon, drained in a sieve
- 1/2 cup onion, finely chopped
- 3/4 cup dried breadcrumbs (I prefer cornflake crumbs)
- 1 tablespoon Dijon mustard, smooth
- 1/2 teaspoon black pepper, coarse
- 2 tablespoons parsley, chopped
- 3 tablespoons mayonnaise, tangy
- 1 tablespoon lemon juice
- 1 tablespoon fish sauce
- 2 teaspoons Worcestershire sauce
- 2 eggs, lightly beaten
Method
- Whisk together the ingredients for the mayonnaise, and taste. Note that I used a wasabi sauce, not the tube. Wasabi from a tube might be stronger, so use less. Put in a small jug, cover and keep in fridge.
- Crush the salmon in a roomy bowl, then add all the ingredients, EXCEPT keep out 1/4 cup cornflake crumbs, and don't add the eggs yet. Mix ingredients lightly while you add them.
- Add the eggs, and fold the mixture over and over until very well mixed. You can make this mixture ahead of time and keep in the fridge -- it helps to develop the flavour.
- If possible, use a nonstick pan for frying -- saves so much battle with possible sticking! Heat the pan over high heat, add a film of oil, and heat that well.
- Form patties about the size of your palm, and lightly pat on some of the 1/4 cup cup crumbs you kept out.
- Fry in batches over medium heat until one side is deep golden brown, then flip over. You will need more oil as you fry them.
- I got 10 patties from this recipe. A serving might be 2 or 3, while a small kid will only have 1, so number of servings are up to you to decide!
- Serve hot, with the cold prepared mayonnaise. With a filling, healthy salad this is a dinner.
