I started this blog thinking about food and family and relationships and the recipes of my childhood. Obviously though, Mr GP brought his own recipes and traditions, and many of them are among our family favourites. I’ve previously written about my MIL’s Christmas cake that has now been shared among many friends, and her pasties were one of the recipes given to Mr GP when he left home; another of those leaving home recipes was one for these fish patties.
I don’t recall ever eating salmon or tuna patties as a child; like rissoles and golden syrup dumplings, and many others, I think they were among those traditional Australian meals that weren’t part of my parents’ repertoire… It’s a pity, because they make a simple and cheap, but really delicious meal.
When we started cooking these for our family, they started off as classic English style patties with a simple combination of fish, potatoes, onion and seasoning, but have evolved into something of a Anglo-Asian hybrid, with the addition of fresh coriander and sweet chilli sauce, and I’ve listed the ingredients for both below. I like them with either tuna or salmon (and mackerel would be worth a try too), so feel free to go with your preference.
As I’ve said below, the patties are lovely either with vegetables or salad, or as a burger, and I rather like them cold too, though you can easily reheat in the microwave. They’re pictured below with steamed broccoli, and a carrot and beetroot salad with bourghul.
Salmon or tuna patties
- 400g tin salmon or tuna
- 700g mashed potato (from about 5 medium potatoes)
- 3 spring onions (or 1 small onion)
- large handful fresh coriander (optional)
- 1 egg
- 1 Tbs sweet chilli sauce (or lemon juice)
- salt and pepper to taste
- dry breadcrumbs or GF flour to coat (approx 1/2 cup)
- oil to fry
Drain salmon or tuna and flake, mashing any bones if using salmon. Combine in a large bowl with mashed potato, finely sliced spring onions, chopped coriander, egg and sweet chilli sauce and mix until evenly combined. Season to taste with salt and pepper. If you don’t like to taste raw egg, fry a little of the mix to check the seasoning.
Cover a plate with breadcrumbs or flour. Use a 1/3 cup measure to scoop the mixture and use wet hands to shape into a patty before coating in the crumbs. The mixture should make eight or nine patties. If possible, chill on a plate in the fridge for at least 30 minutes, though you could happily shape these the night before.
Heat a couple of Tbs oil in a large frying pan, and cook patties over medium heat until brown both sides. Handle gently if you haven’t had time to chill as they will be a little more delicate. If you’re frying in batches, the patties will keep warm in the oven.
Serve with extra sweet chilli sauce and steamed vegetables or salad, or in a burger with sweet chilli, mayonnaise and lettuce.