Friday, March 28, 2014

Creative Leftovers.... Salmon Patties


How wonderful it is to even have leftovers from a dish of salmon trimmings from yesterday. It so happened to be a nice portion of pure salmon meat, a lucky find in the package, and that is what I've used tonight to make a crispy flavourful batch of salmon patties, doubled up on protein with the addition of tofu.

1) Pick through the salmon piece to make sure there are no bones. Slice up one green onion.


2) Mash the salmon with a fork in a bowl until flaky (about 1/3 cup).


3) Crumble 1/2- 420g package of medium firm tofu into bowl. Season with salt, white ground pepper, 1 tsp. Dijon mustard and 1/2 tsp. of fish sauce. Beat in half one egg and add the green onion. Mix until well-blended with fork. 


4) Add 3/4 cup of panko (Japanese breadcrumbs) and mix well. Let sit for 15 minutes to set and firm up.


5) Set up a breading station with three plates in the order of 2 Tbsp. cornstarch, egg wash (use remainder of egg from filling mixed with 1 Tbsp. water) and 1 cup panko. Form 2-inch diameter patties with your palms.  While you bread in the order of above, to keep your hands from getting messy from touching wet and the dry ingredients, use one hand only for dredging patties in the egg and the other for dipping into cornstarch and panko. Place the breaded patties onto a plate. Yields about 10. 

  

6) Heat 2 Tbsp. oil on medium heat in a fry pan or skillet and cook patties until golden brown and crispy on both sides for five minutes each.


Serve with Japanese Kewpie mayonnaise for dipping. Regular mayonnaise is fine, but Japanese mayonnaise has an elevated taste that can be described as satisfyingly rich umami with a sweetness to it. It complements the crispy coating and light fish flavour of the patties.  



The tofu was perfect in extending the texture and flavour of the small amount of salmon in it. Crispy, succulent and delectable, these pan-fried patties were an instant hit with the family!


Oh and that remaining half of medium-firm tofu... I sliced it up, pan-fried both sides and served it Korean-style with one minced garlic and green onion mixed in soy sauce, a little brown sugar and Korean red pepper flakes, garnished with toasted sesame seeds. Actually, this was the dish that was wiped clean by the twins.  



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