I’ve always disliked salmon patties, but after the success of the Mad About Masala Fish Burgers, I thought I’d try an adapted version using salmon. I think I should cook on the fly every night as these might be even better than the fish burgers. They are dee-lish!
These are quicker to make than the fish burger – as the salmon doesn’t need to be pre-cooked. Even so, it’s a real timesaver to buy canned salmon that’s already de-skinned and boned. The pre-cubed butternut squash is also a timesaver and since only a cup is needed, it’s convenient to be able to use only what you need for this recipe.
These are delicious on top of a salad or on their own with a side of vegetables such as yellow beans almondine.
Yield – 4 patties
- 1 – 170G can of skinless, boneless Atlantic salmon (to save time)
- 1 cup mashed butternut squash (I buy the pre-cut squash)
- 1 egg
- 1/2 cup almond meal
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground ginger
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1 TBLS coconut oil
Place the cubes of butternut squash in a microwaveable glass dish or measuring cup, cover with plastic and microwave until fork tender (you’ll have to experiment on the timing as each microwave is different). Mash the squash and set aside to cool.
Crack the egg into a bowl and whisk. Add in the salmon and almond meal and mix thoroughly. Add in the cooled butternut squash and all the spices and mix until combined.
Place the oil into a non-stick skillet and heat on medium. Divide the salmon mixture into 4 and form into patties.