By In The Kitchen With Stefano Faita
INGREDIENTS
Salmon Patties
2 (6 ounce) cans salmon, drained well
2 green onions, chopped
1 to 2 garlic cloves, minced (optional)
1 tsp. to 1 tbsp. prepared horseradish, to taste
1 tbsp. Dijon mustard
1 tsp. dried thyme
1 tsp. paprika
Cayenne, to taste
Salt and freshly ground pepper, to taste
2 eggs
1/2 to 3/4 cup bread crumbs
Vegetable oil, as needed
4 handfuls spinach, for serving (optional)
Lemon wedges, for serving
Carrot Slaw
1 cup grated carrot (about 2 carrots)
1 cup mayonnaise
1 garlic clove, minced
1 tsp. lemon zest (optional)
2 tbsp. lemon juice
1 small pickle, finely chopped (about 1/4 cup)
2 tbsp. capers, chopped
Hot sauce, to taste
1 tbsp. chopped parsley
Salt and freshly ground pepper, to taste
PREPARATION
Salmon Patties
Add salmon, green onions, garlic, horseradish, Dijon mustard, dried thyme, paprika, cayenne, salt and pepper, eggs and 1/2 cup bread crumbs to large bowl. Mix gently, adding more bread crumbs, if needed to bind the patties.
Shape into 8 patties.
Heat 3 tbsp. oil in a large non-stick fry pan over medium heat. When oil is hot, add patties in batches to avoid overcrowding the pan. Cook until golden brown on each side, about 4 to 5 minutes per side. Plate patties on bed of spinach and serve with Carrot Slaw and lemon wedges. (Serve 2 patties per person.)
Carrot Slaw
Add grated carrot, mayonnaise, garlic, lemon zest, lemon juice, pickle, capers, hot sauce, parsley, and salt and pepper to medium bowl. Toss to combine. Taste and adjust for seasoning.
Yield: 4 servings.