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Salmon patties

This recipe details how to create flavorful, gluten-free salmon patties from canned salmon and grated sweet potato. Bound with egg and buckwheat flour, the mixture is formed into patties and pan-fried until golden brown. It’s a quick, healthy, and satisfying dish perfect for lunch or a light dinner, offering a balance of protein and vegetables.
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Servings: 4 people
Course: lunch/dinner
Cuisine: nordic
Calories: 548.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 100 grams tin of salmon bones in
  • 1 cup sweet potato grated
  • 2 eggs
  • 2 tablespoons buckwheat flour
  • 1 tablespoon parsley chopped
  • 1 tablespoon coconut oil

Equipment

  • 1 Mixing Bowl
  • 1 Box Grater
  • 1 Fork For mashing salmon
  • 1 Non-stick Skillet
  • 1 Spatula For flipping patties

Method
 

  1. Drain canned salmon thoroughly and mash it well with a fork in a mixing bowl, carefully removing any large bones or skin if desired.
  2. Finely grate the sweet potato and add it to the bowl with the mashed salmon.
  3. Add the eggs, buckwheat flour, and chopped parsley to the salmon and sweet potato mixture.
  4. Season the mixture with salt and pepper to taste, then mix all ingredients thoroughly until well combined and pliable.
  5. Using your hands, form the mixture into approximately 8-10 small, uniform patties, about 1-inch thick.
  6. Heat the coconut oil in a non-stick skillet over medium heat until it shimmers.
  7. Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary.
  8. Fry the patties for 4-5 minutes on each side, or until they are golden brown and cooked through to the center.
  9. Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil.
  10. Serve the salmon patties warm, optionally with a fresh lemon wedge or a light herb sauce for added zest.

Notes

For "bones in" salmon, mash thoroughly to integrate softened bones for calcium, or carefully remove larger ones for a smoother texture. Ensure the salmon is well-drained if packed in water/brine to avoid a soggy patty. Sweet potato varies in moisture; if the mixture feels too wet, add a touch more buckwheat flour or gluten-free breadcrumbs. Conversely, if too dry, a splash of water or an extra egg yolk can help. Enhance the flavor with a squeeze of fresh lemon juice in the mix or a pinch of smoked paprika. Fresh dill or chives also complement salmon beautifully. Fry patties over medium heat to achieve a golden-brown crust without burning, ensuring the interior is cooked through. Avoid overcrowding the pan.