Créé avec l’IA
Sicilian Salmon Patties with Truffle Olive Oil and Capers
38 min 550 kcal par portion Moyen
Ingrédients
4 Portions
- fresh salmon fillet600 g
- whole wheat breadcrumbs90 g
- large eggs2 pieces
- grated Parmesan cheese30 g
- chopped fresh oregano2 tbsp
- chopped capers2 tbsp
- lemon, zested1 piece
- Truffle Olive Oil2 tbsp
- olive oil (for frying)1 tbsp
- chili flakes1 tsp
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Remove the skin and any bones from the salmon fillet, then finely chop the salmon into small pieces.
- 2
In a large mixing bowl, combine the chopped salmon, whole wheat breadcrumbs, eggs, grated Parmesan cheese, chopped fresh oregano, chopped capers, lemon zest, chili flakes, salt, and black pepper.
- 3
Drizzle in the Truffle Olive Oil and mix everything together until well combined. If the mixture feels too wet, add a little more breadcrumbs.
- 4
Shape the mixture into 8 equal-sized patties, pressing them gently to hold their shape.
- 5
Heat the olive oil for frying in a large non-stick skillet over medium heat.
- 6
Once the oil is hot, add the salmon patties in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- 7
Remove the patties from the skillet and drain briefly on paper towels.
- 8
Serve the Sicilian Salmon Patties warm, garnished with extra capers, lemon wedges, and a drizzle of Truffle Olive Oil if desired.
