Curried Red Salmon Patties with Reibekuchen

Posted 2015-06-15 by finy ⇒ follow

I made salmon patties using both red salmon and curry powder as well as carrot, instead of the usual tuna.

I added the carrot to make them a bit healthier and this mixture needs to be mashed very finely before cooking.

Reibekuchen is a typical Cologne (German) dish which my parents ate often, and which they ate with either jam, or salt, or apfel compote.

These go very well with the curried patties but we used to eat them on their own on a Sunday night.

Preparation Time: 35 minutes
Cooking Time: 40 minutes
Makes: 10 - 12 patties

Ingredients
For the red salmon patties
425g tin red salmon (you could use pink)
250 g potatoes, peeled
120 g carrot, peeled
Juice of half a small lemon
30 g grated cheese
1 tsp curry powder
2 tbsp spring onions (green part)
2 tbsp parsley, chopped
1 egg white mixed with a tbsp water
About ¾ cup breadcrumbs

For the Reibekuchen
2 potatoes
A handful of breadcrumbs

Method
For the red salmon patties

Cut the carrots into small pieces and chop the potatoes. Boil till they are just tender -about 15 minutes. Mash well to a smooth mixture.

Continue mashing till there are no lumps

Add the salmon, cheese, curry powder, lemon juice, parsley and spring onions and mix well.

Form into patties -whatever size you wish. I then put them in the fridge for about 20 minutes though if you are short of time, just do not do this step.

Assemble the egg and breadcrumbs, mixed with a small handful of rolled oats (optional) into dishes.

Dip each patty into the combined egg and water, and then into the breadcrumbs.

Lightly oil a non stick frypan and heat them for a few minutes only.

Place on a baking tray lined with paper and bake at around 160° fan forced for about 15 - 20 minutes.

For the Reibekuchen

Grate the potatoes and either squeeze dry them in a kitchen towel, or use paper towels.

Add some breadcrumbs and mix.

Fry these in the same pan you did the salmon patties, using as much oil as you are comfortable with. The more oil you use, the more evenly brown they will become.