Made with AI
Sicilian Salmon Patties with Herbed Truffle Olive Oil Drizzle
Ingredients
- canned wild salmon, drained600 g
- panko breadcrumbs100 g
- large eggs2 pieces
- fresh basil, chopped3 tbsp
- sun-dried tomatoes, chopped2 tbsp
- capers1 tbsp
- lemon juice1 tbsp
- Truffle Olive Oil2 tbsp
- olive oil (for frying)1 tbsp
- chili flakes1 tsp
- saltto taste
- black pepperto taste
Instructions
- 1
In a large mixing bowl, combine the drained canned wild salmon, panko breadcrumbs, eggs, chopped basil, sun-dried tomatoes, capers, lemon juice, chili flakes, salt, and pepper.
- 2
Mix all ingredients thoroughly until well combined. If the mixture feels too wet, add a little more panko; if too dry, add a splash of lemon juice or a bit of olive oil.
- 3
Shape the mixture into 8 equal-sized patties, pressing them gently to hold their shape.
- 4
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- 5
Once the oil is hot, add the salmon patties in batches, being careful not to overcrowd the pan. Fry each patty for 3-4 minutes per side, or until golden brown and cooked through.
- 6
Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- 7
Arrange the patties on a serving platter. Drizzle each patty with Truffle Olive Oil and garnish with extra fresh basil if desired.
- 8
Serve warm, accompanied by a fresh salad or your favorite side dish.
