Salmon Patties with Baby Limas and Roasted Fingerlings (not fingers)
Ingredients
1 can wild caught salmon
3-4 tblsp. unbleached, organic, all-purpose flour
salt, pepper, coriander, tarragon
1 egg
1 cup Panko bread crumbs
enough peanut/coconut oil to cover the bottom of frying pan
1-2 lbs. organic fingerling potatoes (or red potatoes would be nice)
2 tblsp olive oil
1 bag of frozen, organic or all natural baby lima beans
1-2 tblsp. butter
salt and pepper
Preheat oven to 400 degrees.
Wash and cut up potatoes into bite-size pieces. Toss with olive oil in a large bowl and spread out in a single layer on a cookie sheet. Season with salt and pepper and any other seasoning you like. Roast potatoes in the oven for about 20 minutes or until tender. Meanwhile, cook lima beans according to package directions. Then stir in 1-2 tblsp. butter and season to taste. Empty salmon into mixing bowl, and I usually remove the skin from the salmon, but you certainly don't have to. Mix salmon with flour, egg, and seasonings. (you can use any seasoning you like here...I may not always use the same thing) You may have to add more flour...whatever you need to keep their shape. Form into patties, dredge in breadcrumbs and fry in peanut oil or coconut oil until crispy. The key to these salmon patties is to be sure and use PANKO breadcrumbs...a Japanese style breadcrumb that makes the BEST crispy outside to these little patties. Keep warm in the oven on a paper-towel lined glass plate.
Serve together and enjoy!
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