Easy, delicious and all from a can- Curried Salmon Patties!
Author Arman @ thebigmansworld
· 185 gram can of salmon in spring waterI used red salmon, flaked
· ½ cup baby spinachchopped finely
· ½ medium zucchinigrated
· 1 T curry powderI used hot Madras
· 1 tsp red pepper flakes
· 1 tsp ginger
· Salt to taste
· 1 large egg
· 1 T butter
In a large mixing bowl, combine the grated zucchini, spinach and flaked salmon. Add the curry powder, red pepper flakes, ginger and salt. Mix until fully incorporated. Add the egg and stir until combined.
Heat a large frying pan on high heat and add the butter. Once melted and sizzling, form the mixture into four patties and place on the frying pan. Fry the patties for approximately 4 minutes or until golden brown, flip over and repeat.
Remove from heat and serve immediately.
This recipe is for a single serving, but I have quadrupled the batch on multiple occasions during food prep and eaten cold in sandwiches or broken up over a potato salad. They freeze really well and can be kept in the fridge for up to 5 days. To include a flour like binder, add 1 T gluten free oat flour or breadcrumbs to the dry mixture.