Crispy Salmon and Potato Patties
- Savory
- Crispy
Golden pan-fried patties with flaked salmon and grated potato, crisp on the outside and tender within. Served on a fresh salad dressed with olive oil.
- Total
- 42 min
- Prep 20 · Cook 22
- Serves
- 2
- Difficulty
- Medium
You'll practice: Pan-frying · Seasoning in layers
Instructions
-
Thaw the frozen salmon fillet hearts in the fridge, or place them sealed in a bowl of cold water for 20 minutes until fully defrosted and pliable.
~20 min
Thawing in the fridge keeps the fish cold and safe; cold water speeds defrosting without warming the flesh enough to spoil it.
-
Peel the potatoes and grate them coarsely on a box grater. Wrap the grated potato in a clean kitchen towel and squeeze hard to remove as much liquid as possible.
~6 min
Removing excess water stops the patties from steaming and helps them crisp and hold together.
Squeeze the grated potato really dry: any extra water steams the patties instead of letting them crisp.
-
Pat the salmon dry, remove any skin, and flake it into the mixing bowl with a fork. Add the grated potato, 0.5 tsp salt and 0.25 tsp black pepper and mix until it just holds together.
~4 min
Mixing just until combined keeps the salmon in flakes rather than turning it into a paste.
Seasoning in layers Season the patty mix and the salad dressing separately so every component is seasoned through, not just the surface.
-
Shape the mixture into 4 firm patties about 2 cm thick, pressing them so they hold.
~3 min
-
Heat 10 g extra virgin olive oil in the large skillet over medium heat. Fry the patties in a single layer for 4 minutes per side, turning once, until deep golden and crisp and the salmon reaches 63°C/145°F in the centre.
~8 min
Medium heat lets the potato cook through and the surface brown without burning before the salmon is done.
Keep the heat at medium. Too hot and the outside browns before the salmon cooks through.
Pan-frying Keep the oil at medium heat and fry in a single layer; turn once when the underside is deep golden so the patties crisp evenly without burning.
-
While step 5 cooks
While the patties fry, whisk the remaining 10 g extra virgin olive oil with a pinch of salt and black pepper in the small bowl. Toss the salad with the dressing and divide between plates.
~3 min
Whisking the oil with salt and pepper disperses the seasoning evenly so the salad is dressed consistently.
Seasoning in layers Season the patty mix and the salad dressing separately so every component is seasoned through, not just the surface.
-
Lift the crisp patties onto the dressed salad with a fish slice and serve straight away.
~1 min
