Polly’s sesame salmon patties

By: Anna Bergenström, Fanny Bergenström
From: Under the Walnut Tree
Serves: 4-5
Photographer: Fanny Bergenström

In this recipe, the salmon is cooked in the easiest way imaginable, and then mashed with a fork and seasoned with ginger, lime and sesame seeds. You can cook the patties ahead of time then reheat them at a low oven temperature.

Ingredients

Quantity	Ingredient
400g	salmon fillet, skinless and boneless
1 litre	mild fish stock
2	medium potatoes, boiled and riced, (or mashed well)
1	fresh red chilli, deseeded and finely chopped
1	spring onion, finely chopped
1	medium egg
2 teaspoons	fresh ginger, finely chopped
2 teaspoons	fish sauce
3 tablespoons	fresh coriander leaves, chopped
4 tablespoons	fresh lime juice
5 tablespoons	sesame seeds
	vegetable oil, for frying

Method

Cut the salmon into 3 pieces. Bring the fish stock to the boil in a sauté pan. Add the salmon and bring to the boil again, then place the pan onto a wooden chopping board. Let stand for 5-7 minutes (with the lid on), then take the lid off and let the salmon cool slightly.
Put the salmon in a bowl and mash the flesh with a fork. Add the riced potatoes and all the other ingredients except the sesame seeds. Work into an even mince, then shape into about 20 small patties
Pour the sesame seeds onto a plate and gently press both sides of the patties into the seeds.
Fry the patties in the oil in a non-stick frying pan until golden. Serve with lime wedges and a green salad.

Tags:: Under the Walnut Tree; Fanny; Anna; Bergenström; Bergenstrom; SBS

Polly’s sesame salmon patties

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