When I was growing up we ate fish every Friday. ‘Fish Friday’ was not our favourite as my brothers, sister and myself were terrified of getting a bone stuck in our throat, so much so that we gingerly nibbled our fish with our front teeth like mice to ensure a nasty bone didn’t get through. I am not sure why mum or nanna didn’t buy filleted fish, it may have had something to do with balancing the household budget and cheaper cuts meaning a dollar went that much further. However, the one meal we did enjoy on Fish Friday was Salmon Patties…well maybe not my youngest brother who was a tad fussy with his food.
Salmon Patties
This is the second week of semester break and with my day off I planned a visit with my dad in his lovely Southern Highlands, about an hour and forty-five minutes from where I live. This gave me an opportunity to take him a few home cooked meals, when you live alone it’s a treat to have someone cook you a meal. Thinking about what he might enjoy, I straight away thought of the old family favourite Salmon Patties which could be cooked in advance, reheated when needed and travels well. Along with the Salmon Patties I took a few servings of a Lamb Shank and Pearl Barley Soup which I made on the weekend. It was one of Nanna’s specialties and I don’t think I’d ever cooked it. Just to make sure I recalled it correctly I confirmed my memory of what wasn’t in it with my sister (absolutely no tomato or potato), and as she said, “I can smell it now!” The past has a strong pull on our hearts at times ☺
Lamb Shank & Pearl Barley Soup
I decided to share the Salmon Pattie recipe (it’s so easy!) after I posted the picture on Instagram which received heart warming comments about how they conjured up childhood memories (so I wasn’t the only one it seems). The best comment was from my gorgeous girl all the way from LA who said ” That’s one from the archives! Been a while”💙
Bon Appetit
Kathryn 👩🍳💙
Salmon Patties
An oldie but a goodie!
- 4 whole Desiree Potatoes – large
- 3 whole Eschalots (Or 1 brown onion)
- 210 grams Tinned Red Salmon
- 2 tbsp Finely chopped parsley
- 1/4 cup Plain flour
- Salt to taste
- Pepper to taste
- 100 ml olive oil
- 40 grams unsalted butter
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Peel & cut the potatoes, boil in salted water until cooked through and drain. Pass the cooked potatoes through a potato ricer or food mouli. Set aside in large bowl to cool.
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Finely dice the eshalot (or onion) and cook in 1 tbsp of olive oil until translucent but not coloured. Add to the cooled potato.
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Add finely chopped parsley, the salmon and seasoning to the potato and onion mix.
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Form the mixture into patties. Depending on size you should be able to make 10 – 12.
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Gently coat the patties in plain flour and place on a plate covered in bakers paper. Store in fridge for at least an hour – better if overnight.
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Heat half the oil and half the butter in a large non stick fry pan and cook half the patties until brown on either side. Repeat with the remaining oil and butter and patties.
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Keep warm in low oven until ready to serve.