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.
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 ☺
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”💙
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
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.
Finely dice the eshalot (or onion) and cook in 1 tbsp of olive oil until translucent but not coloured. Add to the cooled potato.
Add finely chopped parsley, the salmon and seasoning to the potato and onion mix.
Form the mixture into patties. Depending on size you should be able to make 10 – 12.
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.
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.
Keep warm in low oven until ready to serve.