Description
These salmon patties are easy to make, perfect for a busy weeknight. Crispy on the outside, tender on the inside, they are served with a side of refreshing, crunchy herby coleslaw that you will love.
Ingredients
Herby Slaw:
- 1/2 cup mayonnaise
- 1 to 2 teaspoons creamy Dijon mustard
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- 1 tablespoon white wine vinegar
- 1 to 2 teaspoons agave nectar, or granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 to 1/3 head of green or purple cabbage, shredded (could also use a bag or pre-shredded coleslaw mix)
Salmon patties:
- 12 ounces canned salmon (preferably wild salmon, when possible)
- 1/2 flax egg: 1.5 tablespoons ground flax seed + 3 tablespoons water (or sub 1 egg white).
- 1 tablespoon fresh chives, chopped
- 1 tablespoon dried dill (or 2 teaspoons fresh dill, chopped)
- 1 teaspoon creamy Dijon mustard
- 2 to 3 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup + 1 tablespoon bread crumbs
- 1 to 2 tablespoons avocado oil, or coconut oil (for cooking)
Instructions
- Make the herby slaw: In a large mixing bowl combine the mayo, parsley, chives, white wine vinegar, agave nectar (or sugar), salt, pepper, and garlic powder – whisk to combine. Taste the dressing and adjust as needed, keep in mind that the dressing will thin out as the cabbage sits in it and wilts a little.
- shred your cabbage: either using a chef’s knife, the slicing blade on a food processor, or (my new fave way for small amounts), by using a mandolin. Or as a time saver use a bag, or part of a bag, of the pre-shredded coleslaw mix.
- Combine the slaw: Use tongs to toss the cabbage in the dressing, until it’s well coated. Cover and chill in the fridge while you make the rest of your recipe.
- Make a flax egg (if using): In a small bowl combine the ground flax seed and water, set aside to allow it to thicken for a few minutes.
- Make the salmon patties: To a large mixing bowl add the canned salmon, discarding any liquid, use a fork to break up any larger chunks slightly. Add 2 tablespoons of the mayo, mustard, chives, dill, salt, pepper, garlic powder, bread crumbs, and the flax egg that has now thickened (or 1 egg white) – stir to combine. The mixture should be thick and stick together well, if it’s too dry add another tablespoon of mayo. Measure out the mixture into 1/2 cup (you will have 3 patties). Use your hands to form them into 1 1/2 inch thick patties.
- Cook the salmon patties: Heat a large nonstick skillet, or well seasoned cast iron skillet over medium high heat. Add the oil, once heated add the patties. Cook about 4 to 5 minutes, or until the underside has become charred a little. Carefully flip, the patties can be a bit delicate, and cook another 3 to 4 minutes, or until the other side has charred a little (aka intensely browned). Transfer the patties to serving plates.
- To serve: Serve the salmon patties alongside a generous helping of the herby slaw. Serve immediately.
- Leftovers: if you have any salmon patties leftover allow them to cool completely and store in an air tight container in the fridge. Re-heat the salmon patties in a skillet with a little oil, just as good as the first day. The coleslaw is also really delicious the next day.
Notes
Herbs: If you only have one of the herbs that’s okay, use what you’ve got. I wouldn’t recommend using dried chives or parsley in this case, they aren’t very flavorful when dried.
Egg options: I have not tested this recipe using the egg white, however, with my cooking experience I am super confident it will work just fine.
Egg free: To keep this recipe egg free be sure to use the flax egg and a vegan mayo.
Gluten free: to keep this recipe gluten free, be sure to use gluten free bread crumbs. If you can’t find any I have often used a rice chex mix cereal and ground it up in my food processor to create bread crumbs, works great.
