Patties

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Patties

Here’s a top-rated recipe for salmon patties made with canned salmon, eggs, bread crumbs, and seasonings. Patties are a great budget dinner option the whole family can enjoy. These Patties are made of tuna, potato and diced vegetables.

Ingredients for dough:

  • 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2cup margarine
  • 1/2 lime
  • 1 1/4 cups cold water, or as needed

 

Ingredients for filling: 

  • 1/2 lb potatoes boiled and skins removed
  • 1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)
  • 1 onion chopped
  • 1 tbsp vegetable oil
  • 1/2 tsp of curry powder
  • 1/2 tsp of chilli powder
  • sprig of curry leaves (optional)
  • salt
  • pepper

 

Method:

  • In a medium bowl, stir together the flour and salt. Rub margarine into the flour,
  • pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Add lime juice. Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
  • So then u make the filling now.
  • Make filling: (for vegetarian recipe)
    Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chilli powder. Fry of a minute. Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.
  • Make filling: (for fish recipe)
    Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chilli powder. Fry of a minute. Add the fish and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.
  • Now make the patties. Dust some flour on a board and roll out the dough to about 1/8 inch thickness. Cut circles with a pastry cutter, or a can. Spoon some of the filling onto the center, and then fold into half-moon shapes. Wet the edges with a bit of water and seal edges by pressing with the folk. Deep fry till golden brown and serve hot.