Now, season the mixture with salt and pepper to taste. I always trust my instincts here, adding a pinch more salt or a dash of extra lemon zest to suit my taste preference. Once everything is combined, it’s time to form our patties. I usually shape them into small, palm-sized rounds — not too thick, about 1-2 cm works perfectly. The patties can be placed on a plate while I prep my frying pan.
Heat a couple of tablespoons of olive oil in your frying pan over medium heat. When the oil is shimmering (you can even test it by tossing in a bit of the mixture; it should sizzle), it’s time to add the patties. I tend to cook them in batches to ensure they don’t crowd the pan, which helps them get that crispy texture I absolutely adore. Cook each side for about 4-5 minutes until they are golden brown and heated through.
As the patties cook, my kitchen fills with a warm, inviting aroma. It’s one of those smells that promises comfort and satisfaction. Once they’re done, carefully transfer them onto a paper towel-lined plate to absorb any excess oil. I usually sprinkle some more fresh parsley on top for that pop of color and freshness!
Pro Tips for Best Results
I tested this recipe three ways: using canned salmon, fresh salmon, and even a mix of both. What I found is that canned salmon gives you that traditional flavor while fresh salmon offers a more delicate taste. Both are excellent options, so feel free to use what you have on hand.
Another tip is the breadcrumbs. If you love extra crunch, panko is the way to go! It adds a lighter texture that contrasts beautifully with the creamy salmon. If you’re aiming for something whole grain, you can certainly swap regular breadcrumbs for whole wheat ones — just be wary of the texture change that may follow.
Don’t forget that letting the patties rest is key. I find that if I chill them in the fridge for about 15-20 minutes before frying, they hold together much better in the pan and turn out beautifully crisp.
Common Mistakes to Avoid
One common mistake to avoid is overmixing the ingredients. I’ve done this a few times, and the patties end up too dense and gummy instead of light and fluffy. Gently mixing until just combined is all you need to get that perfect texture.
Another pitfall is not draining the canned salmon well enough. Excess moisture can lead to soggy patties that don’t hold their shape while frying. Trust me, I learned this the hard way! A quick squeeze with clean hands can help get rid of any extra liquid.
Make sure your oil is hot enough before adding the patties. If it’s not hot enough, the patties can absorb too much oil and become greasy. Watch for that shimmer! A test of a small piece of the mixture can indicate if it’s time to go.
Lastly, take care not to flip your patties too much. A gentle touch is all that’s needed! If you’re pressing them or turning too early, they might break apart during the cooking process, and nobody wants that.
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