Salmon/tuna Patties With Dill Sauce
Total Time: 23 mins
Preparation Time: 15 mins
Cook Time: 8 mins
Ingredients
- 1 1/2 tablespoons carrots, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley flakes
- 1 salmon fillet, precooked without bones
- 1 tuna fillet, precooked without bones
- 2 eggs, well beaten
- 1 1/2 tablespoons red bell peppers, minced
- 1 1/2 tablespoons celery, minced
- 1 tablespoon onion, minced
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill weed, chopped
Recipe
- 1 flake the salmon and tuna fillets and mix together.
- 2 add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
- 3 blend well set aside.
- 4 in a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
- 5 put the olive oil in a heated skillet over medium heat.
- 6 using a large ice cream scoop, place mounds of fish mixture into the pan.
- 7 using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
- 8 cook patty for 4-5 minutes before gently flipping to the other side.
- 9 when you flip the patty it should be golden brown.
- 10 hint***if you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
- 11 top each patty with a dollop of dill sauce and enjoy!
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