I recently had a delicious lunch at Cafe Belong sponsored by Clover Leaf to launch their new line of Wild Selections salmon and tuna. The food was designed by Chef Brad Long and wow did he elevate canned salmon. We started with three Sockeye Salmon Cherubs, little dumplings of pink salmon sitting atop of a Maple Yogourt Dipping Sauce, and all I could think of was these tasted nothing like the salmon patties that I grew up eating.
Growing up in our house salmon patties showed up as a monthly dinner. My mother used canned salmon, lots of breadcrumbs and we dipped them in lots of ketchup. I wanted to create my own version of salmon patties that would make them taste just as great as my mother's and just as updated as Chef Brad Long's. Mine are held together with mashed sweet potato, fresh parsley and lots of lemon zest to keep them bright and a Lemon Caper Dipping Sauce. No ketchup required.
Wild Selections is more then just a can of salmon. You can trace the source of your salmon and tuna products by entering a code found on the packaging to find out the path your fish took to go from ocean to plate. Clover Leaf Wild Selections, is the first premium line of sustainably caught seafood that directly gives back to our oceans by funding conservation programs. How cool is that!
Wild Salmon and Sweet Potato Patties
Serves: 2 - 3
These little patties are made from wild canned salmon and mashed sweet potato.
Makes 6 mini patties or 4 large.
Ingredients for the Salmon and Sweet Potato Patties:
- 2 tins of wild salmon, drained
- 1 large egg, beaten
- 1/2 cup mashed sweet potatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley or dill
- 1 tbsp dijon mustard
- zest from 1 lemon
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp ground black pepper
- oil for cooking the patties
- Start by peeling and cutting the sweet potatoes into bite-size pieces and lightly boil for about 20 minutes or until fork tender. Rinse and mash. Set aside to cool.
- In a large bowl mix the rest of the ingredients including the mashed sweet potatoes.
- Form into patties with your hands, 6 small patties or 4 large ones.
- I like to chill the patties in the fridge for about 15 minutes, this helps them hold together when cooking.
- In a large pan heat oil over medium-high heat then carefully place the patties in the pan and lower the heat to medium. Cook the patties for about 5 to 8 minutes per side or until lightly browned.
- Serve with Lemon Caper Dipping Sauce.
Ingredients for the Lemon Caper Dipping Sauce:
- 1/2 cup Greek yogourt or vegan sour cream
- 1 1/2 tbsp capers, rinsed
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- salt and pepper to taste
- Mix all ingredients in a small bowl. Serve with the warm salmon patties.