Salmon Patties With Goat Cheese Parsley Mashed Yukons

Plate over a handful of arugula tossed with white wine vinegar and light olive oil.

Makes 6 patties


1 XX can pink salmon, spine bones removed
1 large stalk celery chopped finely
1/3 C finely chopped red onion
1 egg
¼ + Italian bread crumbs
2 T milk
2 t fresh thyme
¼ t coriander powder
1/8 t curry powder
¼ t ginger powder
½ t salt
¼ t black pepper
1/3 C sweet hot sauce. (I use mango ginger habanero sauce.)


  • In a large mixing bowl, combine all ingredients. Add a bit more milk or bread crumbs as needed so that you have moist patties that hold together well. Fry in light oil until well browned and patties are very hot inside. You need to cook them on a medium heat so that the onions get soft. Otherwise you have browned sides and cold insides! Plate and serve with mango sauce drizzled over the whole dish. Garnish with a sprig of fresh thyme.
Side Dish:
  • Boil 3 C unpeeled yukons, cut into ½” cubes until soft. Drain, add 3 oz soft goat cheese, 1 T fresh parsley, 2 T butter, and 2 T milk and salt as needed. Mash well and serve over arugula salad.

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