Salmon Patties with Cheese and Broccoli
These super tasty Patties are filled with Salmon, Cheese and Broccoli. Easy, budget-friendly & great for as a starter or a snack.
Ingredients
- 415 gm tinned salmon (drained well) (NOTE 1)
- 1 Cup Panko breadcrumbs (NOTE 2)
- 1 small onion
- 2 cloves garlic
- 100 gm broccoli florets (finely chopped) (NOTE 3)
- 1 tsp dried dill (or any dried herbs)
- 2 large eggs
- ½ cup grated parmesan cheese (NOTE 4)
- ½ cup grated mozzarella cheese (NOTE 4)
- ½ tsp salt
- ¼ tsp ground black pepper
- Vegetable oil to fry (or any neutral tasting oil)
Instructions
- Pulse and blend the panko, onion and garlic in a food processor until the panko breadcrumbs are moist.
- Chop the broccoli florets roughly but finely, the finer it is, the better it'll adhere into the patties whilst shaping and frying.
- Drain the water from the canned salmon and remove as much water as possible. You may want to also remove any large bones from inside the salmon.
- In a large bowl, mix together the moist breadcrumbs, broccoli, eggs, parmesan, mozzarella, dill, salt and pepper. Once combined, add in the salmon and mix well, breaking the salmon up as you go.
- Heat up a non-stick frying pan on medium heat, pour enough oil to cover the base of the pan. Using a measuring cup scoop up 1/3 of the mixture and mould it into a ball then flatten it to approximately 1.5cm in thickness. Once flatten the edges may crack so use fingers to tuck it neatly back in.
- Once the oil has heated up, carefully place the patties in using a large flat spatula. Fry 4 or 5 patties at a time but don't overcrowd the pan. Cook for 3 minutes on each side or until cooked and golden in colour. Place the cooked patties on a cooling rack for 5 minutes, the patties will firm up and won't fall apart as easy.
Notes
(NOTE 1) Canned salmon - You'll need a 400- 415gm (14-15oz) tin of pink or red salmon. Before using the salmon drain the water out as much as possible and remove any big bones.
(NOTE 2) Japanese Panko bread crumbs are lighter and flakier than Western-style breadcrumbs, it absorbs less oil and is crispier in texture. Panko can be found in most supermarkets and in Asian specialty shops.
(NOTE 3) Broccoli - only use the florets. Chop the broccoli roughly but finely, the finer it is the better it'll adhere into the patties whilst shaping and frying.
(NOTE 4) Cheeses - I used a combination of parmesan and mozzarella but you can choose your favourite cheese(s) as long as it melts nicely when heated. Parmesan, gruyère and all cheddar varieties are good choices!
Leftovers - allow to cool off completed and place into a sealed container and place it in the fridge, will keep up to 3 to 4 day and can be frozen for up to 2 months These patties reheat up nicely in the air fryer!
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1PattyCalories: 207kcalCarbohydrates: 7gProtein: 17gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 88mgSodium: 502mgPotassium: 245mgFiber: 1gSugar: 1gVitamin A: 252IUVitamin C: 11mgCalcium: 257mgIron: 1mg