salmon patties

Ever since I started making bergedel, I have been merrily making variations of it. Bergedel is essentially potato patties made using mashed potatoes. Variations can be made by adding otah, salmon, crab meat, etc.

When I made the salmon patties that you see in the photographs in this post, I marinated the salmon patties with the balsamic vinegar that WC and SC gave Da and me. Thanks, guys, for the balsamic vinegar. It helped to remove the "fishy" taste of the salmon. Delicious!

Bergedels are traditionally fried in hot oil. However, I prefer to bake them so that they are not as oily but just as tasty.

INGREDIENTS

500g salmon fillet (frozen)
vegetables of your choice (cut into small pieces)
2 large potatoes (boiled and mashed with some butter)
salt and pepper to taste
1 cup Bisquick pancake and baking mix
1 cup crunchy breadcrumbs
2 eggs (beaten)
balsamic vinegar

METHOD

1. Microwave the frozen salmon on HIGH for 3 minutes. Remove any remaining bones and skin. Add some balsamic vinegar and mashed up the salmon.

2. Place the cut vegetables in a microwaveable container. Add enough water to cover the vegetables. Replace the lid of the container and microwave on HIGH for 10 minutes. Drain off the water.

3. In a large bowl, mix the salmon, vegetables and mashed potatoes until evenly mixed. Add salt and pepper to taste. Add the beaten egg, Bisquick pancake and baking mix and the crunchy breadcrumbs. Mix thoroughly.

4. Using an ice-cream scoop, scoop out the patties and place them on a baking tray lined with baking paper. Press on the patties to flatten them slightly.

5. Place the baking trays in the freezer until the patties have firmed up.

6. Bake at 220 degrees celsius for 7 1/2 minutes on each side of the patties.