I think almost everyone in South Carolina is no stranger to a salmon patty. Typically it’s one of those things that’s associated with that deeeep country and no frills. But what if we jazzed it up and gave it new life?
Enter lemon, dijon, capers, and a parsley lemon sauce. Salmon, whether fresh or canned is one of those ingredients that deserves zip and pep. Finding the brightness of the ingredients under the crispy crust from frying the patties is a match made in heaven.
- 1 14.75 oz can salmon
- Zest and juice of 1 lemon
- 1/4 cup capers roughly chopped
- 1/2 cup dijon mustard
- 1 egg
- 1/4 cup bread crumbs
- 1/2 tsp each salt and pepper
- Neutral oil
Mix literally everything except the oil together until a homogenous mix forms. Grab a handful of the mix at a time and flatten them into a patty shape.
Heat your oil over medium-high heat. Add the patties, you’ll have to work in batches, to the pan. Cook until they are a deep golden brown on the outside. About 3-5 minutes per side. Serve with lemon parsley mayo or some other kind of creamy/tangy sauce.
Lemon Parsley Mayo:
- 1/2 cup mayo
- 3/4 cup parsley, roughly chopped
- Juice of 1 lemon
- A couple drops soy sauce
- A couple drops worcestershire sauce
- A dash hot sauce
- 2 tsp liquid sweetner like honey or agave
- Salt and pepper to taste
Mix everything together and season to taste.