Leftover Recipe
Salmon Patties

Need a leftover recipe? Try an easy salmon recipe such as Salmon patties (croquettes). Easy to make and economical. Make a salmon patty recipe using cooked leftover salmon.

Ingredients - serves 4 - 6

• 1lb/450g cold poached salmon - skinned & boned
• 1oz/25g butter or margarine
• 1 oz/25g plain flour
• 1 dessertsp tomato sauce (ketchup)
• 1 tablesp finely chopped parsley
• ½ teasp anchovy essence/paste
• 5floz/150ml milk
• 2 eggs
• natural dried breadcrumbs
• Salt & Pepper
• lemon juice
• Vegetable oil for frying

Method

Flake the salmon.
Melt the butter in a saucepan and stir in the flour until smooth. Cook for 1 - 2 minutes until the colour changes to a pale biscuit colour. Add the milk slowly, bring to the boil, then simmer for 5 minutes.
Remove from the heat, stir in the leftover salmon, parsley, ketchup, anchovy essence and season (be careful with the salt because the anchovy is very salty).
Mix gently, add about 1 teaspoon of lemon juice or to taste and 1 egg - beaten. Stir over a gentle heat until heated through.
Take off the heat and leave to cool .
When cold, shape into salmon patties or croquettes.
Beat the remaining egg in a shallow bowl, and pour the breadcrumbs onto a plate. Dip each salmon patty into the egg, then into the breadcrumbs and pop onto a plate until ready to be cooked.
Refrigerate until needed. (this also allows the salmon patties to firm up)
Heat about 4 tablespoons of oil in a frying pan or skillet until hot.
Fry the salmon patties in the hot oil until golden brown, drain on kitchen paper and serve with your chosen vegetable or a salad.

My boys really like this leftover recipe - Salmon isn’t the only fish that you can use, any leftover white fish would be equally delicious.

Tip

To save getting all messed up, I find that putting the breadcrumbs in a ziplock or freezer bag is a great way to evenly coat the croquettes without getting most of the breadcrumbs glued to my fingers instead of where they should be. (It also seems to use less breadcrumbs)