Salmon Patties - Kosher for Pesach!

Ingredients:

1 can salmon 415g/tall can - pink is best - juice and all
1 egg
1 Tbsp potato starch (or matzo meal, flour or fine bread crumbs) or smashed/ground instant potato flakes
finely minced onion - about 2 Tbsp (optional)
finely minced parsley - about 1 Tbsp (optional)
oil for frying - doesn't take much


Method:
In a bowl, add the canned salmon, egg, onion, parsley and mix a bit with your hands or a fork.  Add the potato starch (or other binding agent)  Do not overwork this mixture.

Heat a fry pan on medium high with just a drizzle of oil to cover the bottom.

Make patties using a large tablespoon - you should get about 9 patties from this amount of salmon

Place patties into the hot pan and do not press down.  Allow them to cook for about 4 minutes or until brown on one side.  Flip over with a spatula (easiest when the patties are small as directed)  and cook until brown on the other side.

Serve with salad (and grits! if not during Pessah)

Enjoy.

I have found that children prefer the milder taste of pink salmon.  Thankfully, it is less expensive than the red canned salmon.


Recipe can easily be doubled or tripled according to the size of your family.

Moroccan Fish Cakes in Lemon Sauce

Adapted from Levana Kirshchenbaum


Ingredients:


For the fish cakes:

• 1 pound skinless, boneless fish fillets, such as cod, hoki, scrod, flounder, sole, tilapia or salmon, cut into big chunks (children usually prefer a mild fish such as cod, hoki or sole)
• 1/2 small onion
• 4 sprigs flat-leaf parsley, stems removed - sometimes I use corriander/cilantro - yum!
• 1 beaten egg
• 1 tablespoon vegetable oil
• 1/2 tablespoon grated lemon zest
• dash of nutmeg
• dash of cayenne
• salt and pepper
• 1/2 cup fresh bread crumbs

For the sauce:

• 1 1/2 cups water
• pinch of saffron threads
• 1/4 teaspoon turmeric
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons lemon juice
• 1 tablespoon capers
• 1 tablespoon Dijon mustard

 Method:

1. Combine the fish, onion, parsley or coriander/cilantro, egg, oil, lemon zest, nutmeg salt and pepper to taste in a food processor, and process until perfectly smooth. Transfer the mixture to a mixing bowl, add the bread crumbs, and GENTLY mix thoroughly. With wet hands, shape the fish mixture into 6 oval patties.
2. Combine the water, saffron, turmeric, oil, lemon juice, and capers and bring to a boil in a heavy saucepan over high heat.
3. Add the fish patties to the pot and cook, uncovered, for about 20 minutes. Using a slotted spoon, transfer the patties to a platter. Reduce the liquid in the pot until thickened, 8 to 10 minutes. Add the mustard and stir until smooth. Pour the sauce over the patties. Serve warm or at room temperature.

YIELD: About 6-8 fish course servings

K (p)