Salmon Sesame Patties (Print Version)
# Ingredients:
→ Salmon Patties
01 -
1.5 lbs salmon fillets, center-cut and without skin, diced finely
02 -
½ cup of mayo
03 -
2 tbsp soy sauce
04 -
2 tbsp of fish sauce (from Asian cuisine)
05 -
1 tbsp of Sriracha or sambal oelek
06 -
4 minced garlic cloves
07 -
1 tbsp fresh ginger, minced
08 -
Zest from a lime
09 -
Juice from half a lime
10 -
A small red onion, diced finely
11 -
½ cup of chopped fresh cilantro
12 -
¼ cup of finely chopped mint leaves
13 -
3 green onions, diced
14 -
1 tsp of salt
15 -
½ tsp black pepper
16 -
2 tbsp white sesame seeds
17 -
1.5 cups of panko breadcrumbs (keep some aside)
18 -
2 tbsp black sesame seeds
# Instructions:
01 -
Carefully remove skin and bones from the fillets. Chop the salmon into tiny bits and toss it into a big bowl. Cover a large baking sheet with parchment and keep it ready.
02 -
Use a separate bowl and gently mix together mayo, soy sauce, fish sauce, sambal oelek, garlic, ginger, lime zest and lime juice, diced onion, cilantro, mint, green onions, salt, pepper, and about 1 cup of breadcrumbs.
03 -
Take the chopped salmon and fold it into the breadcrumb mixture. Use your hands to mix everything together evenly.
04 -
Make 6-7 patties from the mixture, place them on the prepared baking sheet, and pop them in the fridge for at least a couple of hours to firm up.
05 -
In a shallow bowl, blend the black sesame seeds, white sesame seeds, and the leftover ½ cup of panko.
06 -
Pour 2 tbsp of oil into a big skillet and warm it over medium-high heat. Cover each patty in the sesame-panko blend so every side is coated. Cook in small batches for about 4 minutes per side, flipping once, until done (temperature should reach 145°F). Remove and repeat with the remaining ones.
07 -
Serve right away on a salad or tucked into sandwich buns.
# Notes:
01 -
You can use canned salmon instead of fresh, but make sure it's drained beforehand.
02 -
Store in the fridge for up to three days if you have extras.