Friday, June 15, 2012
This is my mother's recipe, and she made this often for us tribe of 5 kids. I preferred them then to any other fish dish, and I still have a soft spot for them.
This is a great storecupboard option. I made these the other night when I had run out of nearly everything, but didn't have time to buy food. The last remaining salmon patty made an excellent sandwich filling the next day.
4 slices bread
1 cup Milk
1 tin of salmon, drained (you can also remove the skin and bones if you prefer, but I tend to leave all that stuff in)
1 chopped onion
1 crushed garlic clove
1 beaten egg
grated rind of a lemon
Tear the bread into small pieces, place in a bowl with milk and leave to soak for a few minutes. Squeeze the excess milk out of the bread. Place in a bowl with the rest of the ingredients and mix well.
At this point I usually put the bowl in the fridge for a half hour or so. If the mixture seems too wet, put in a tablespoon or two of breadcrumbs, so it still sticks together without being too wet.
Use a quarter cup measure to scoop up the mixture, form it into patties and roll in breadcrumbs. Shallow fry for a few minutes on medium heat until each side is golden brown.
Serve with lemon wedges.