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Harumi’s Salmon Patties Print Email


You’ve never tasted a salmon patty like this! Fabulous texture and flavor, these patties make a great entrée or appetizer croquette.

1 russet potato, boiled and chilled
12 oz fresh salmon, no skin or bones
4 oz sweet onion, minced
1 TBS butter
3 oz ground pork
a little beaten egg
pinches of salt and white pepper
canola oil for frying

Soy Dressing
3 TBS shoyu (soy sauce)
1 TBS lemon juice
1 tsp Thai Chilli paste
sugar, to taste
cilantro leaves

Other toppings:
Mayonnaise and coarse black pepper, or pesto sauce.

Boil skin on russet potato in salted water until it is tender when pierced with a paring knife. Cool. I suggest boiling potatoes for supper a day or two earlier for convenience. Grate the cold potato with a coarse cheese grater and reserve.

Remove any bones or skin from the salmon. Chop finely until almost minced. Chop the onion into 1/2-inch pieces and sauté lightly in the butter, retaining crisp texture. Cool.

In a large bowl, mix the chopped salmon and the minced pork. Add the cooked onion, 1/2 to 2/3 cup grated potato, pinches of salt and pepper, and enough beaten egg to bind.

Shape the mixture into 10-12 burgers. Heat oil in a frying pan and brown burgers evenly on both sides. Serve over lettuce or rice with soy dressing, or with mayonnaise topped with coarse black pepper, or pesto sauce. – Adapted from a recipe by Harumi Kurihara, a favorite on Japanese television
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