Créé avec l’IA
Sicilian Salmon Patties with Truffle Olive Oil and Sun-Dried Tomatoes
40 min 536 kcal par portion Moyen
Ingrédients
4 Portions
- fresh salmon fillet600 g
- panko breadcrumbs80 g
- large eggs2 pieces
- chopped sun-dried tomatoes40 g
- chopped fresh parsley2 tbsp
- chopped capers1 tbsp
- lemon, zested1 piece
- Truffle Olive Oil2 tbsp
- olive oil (for frying)1 tbsp
- crushed red pepper1 tsp
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Remove the skin from the salmon fillet and finely chop the salmon into small pieces.
- 2
In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, eggs, chopped sun-dried tomatoes, chopped parsley, chopped capers, lemon zest, truffle olive oil, crushed red pepper, salt, and black pepper.
- 3
Mix all ingredients together until well combined. If the mixture feels too wet, add a little more panko breadcrumbs.
- 4
Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick.
- 5
Heat the olive oil in a large non-stick skillet over medium heat.
- 6
Add the salmon patties to the skillet (in batches if necessary) and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- 7
Remove the patties from the skillet and drain on paper towels if desired.
- 8
Serve the Sicilian Salmon Patties warm, garnished with extra parsley and lemon wedges if desired.
