Salmon, a wonderful source of Omega-3, can live in both salt water and fresh water. This fish is a ?nutrition must? for people of all ages. Some people do not like fish. Especially kids...Today?s recipe is for those of you who have a hard time eating fish and/or feeding kids.
These salmon patties made even more delicious with vegetables can either be served as a main course or as an appetizer paired with a not so full bodied white wine. If you favor red wine, you can easily try salmon with a Bourguignon Pinot Noir. Salmon is a fatty fish so a young and tender Chablis or the famous white Roero Arneis of Piemonte region would provide a wonderful taste.
- 1 kg salmon fillets
- 2 eggs
- 3 medium sized potatoes
- 2-3 spring onions
- 1/4 of a batch of coriander
- 1 tsp of cinnamon
- 1 tablespoon of oysterfishsauce
- 2-3 cloves of garlic
- 1 small piece of ginger
- 1 red bell pepper
- 1 teaspoon lemon rind
- Oven baked breadcrumbs (3-4 slices of bread)
- 1 cup of flour
- 3 egg whites
- 1 cup of cornflour / breadcrumbs
Steam the salmon. Pick carefully. Boil the potatoes, peel and mash. Finely chop coriander and spring onions. Cube the bell pepper. Grate the ginger and garlic, add lemon rinds. Grill the bread in the oven and processfinely.
Bring all ingredients together in a wide bowl. Keep refrigerated for a while. Shape like a cylinder and cut slices, the width of a finger. Lightly shape in your hand taking care not to thin the patties. Dip the patties first in the flour, then into the lightly beaten eggs and finally into the cornflour/breadcrumbs. Fry in oil until golden, turning over to make both sides an evencolor.