Pink Salmon Patties with Asparagus Mushroom Risotto

Pink Salmon Patties with Asparagus Mushroom Risotto

Posted 2017-12-18 by finyfollow

I remember when salmon and tuna patties were made with no potato as they are nowadays, so I decided to make them very different this time, and use NO potato!

Instead I used a lot of parsley, Panko breadcrumbs and a bit of mayo and I used both pink and red salmon, and they were delicious - far nicer than when you add half potato.

I used a thick kale for the risotto, but would use an ordinary vegetable soup next time as the flavour was too strong.

Preparation Time: 40 minutes
Cooking Time: 35 minutes
Serves: 3

For the salmon
2 tins pink salmon (John west 95 g)
1 tin 105 g red salmon (John West)
a small shallot, chopped
About ¼ cup parsley, chopped
1 egg
Bit of mayonnaise

For the risotto
2 cups vegetable broth
½ cup water
1 bunch fresh asparagus, cut into pieces
1 small shallot, chopped
1 clove garlic, crushed
½ tsp thyme
125 g mushrooms, sliced
½ cup arborio rice
½ cup red wine, dry
¼ cup Parmesan, grated

For the salmon
  • Saute the onion in a bit of oil until it is cooked but not brown.

  • Drain the liquid from the tins of salmon.

  • Mix the salmon, onion, breadcrumbs, parsley, egg, and some salt and pepper to taste.

  • Form this mixture into patties - I made very small ones.

  • Melt a bit of butter and oil in a pan, and brown the salmon patties on both sides for about 4 minutes each side. You will probably need to add more oil with each batch as they cook nicer when there is some oil/butter.

  • Put them on a paper towel to absorb the oil.

  • For the risotto
  • Bring the soup and water to a boil. Add the asparagus and cook until they are tender, but still a bit crisp - about 5 minutes.

  • Take them out of the soup and set aside.

  • Reduce the heat to minimum so that it goes on simmering very gently.

  • Heat some oil in a wok and add the shallots, garlic and thyme.

  • Cook, stirring until it starts to soften - about 2 minutes.

  • Add the mushrooms and cook, stirring all the time until they are softened - about 4 minutes.

  • Add the rice and stir for a minute.

  • Add the wine and cook stirring often, until the wine is absorbed - about 3 minutes.

  • Add about ¾ cup of the simmering soup and cook, stirring until this is absorbed.

  • Continue to cook on a low flame, adding soup slowly, and stirring often after each addition, until most of the liquid is absorbed.

  • The risotto is done when all the broth is used and the rice is creamy and just tender and this should take a maximum of about 27 minutes.

  • Stir in the asparagus and cook for another minute or two.

  • Remove pot from the heat and stir in the cheese, parsley and some pepper.

  • Serve with the salmon patties.

  • The second night I ate the salmon patties at room temperature, and had a piece of zucchini slice with it.

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    229128 - 2023-07-17 10:49:49


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