This is one of those riffs on a nostalgia recipe from my childhood. My mom used to make salmon patties using canned salmon and I loved those things! Zucchini Salmon Patties are my take on this delicious classic and I like to serve them with roasted potatoes and Lemony Garlicky Broccoli.
The only time consuming part of this recipe is getting the zucchini to release some moisture. I shred my zucchini the night before, toss it with 1/8 teaspoon of kosher salt and leave it to drain, covered in the refrigerator. I’ve also forgotten to do that and it takes about 15 minutes and some squeezing to make it happen in real time. Shred it on the finest setting on the hand grater so that as it drains, it almost looks like a paste.
Once the patties are formed, gently and lightly coat them in corn starch before putting into the hot skillet. This prevents them from sticking and it also helps them form a crispy exterior.
Serve these lovely Zucchini Salmon Patties with lemon butte or with Feta Yogurt Sauce. For lemon butter, add the juice of the lemon to 4 T melted butter along with 1/8 t salt and stir well. Try these patties accompanied by a Raspberry Orange Fizz.
Zucchini Salmon Patties
Ingredients
- 1 c grated zucchini, drained well
- 1/8 t kosher salt
- 1 5 oz can salmon in water, drained well
- 1 egg
- 3/4 c Panko
- 2 T sweet pickle relish
- zest of 1 lemon
- 2 T finely minced fresh chives
- 1 small clove garlic, finely minced
- 1/4 t ground pepper
- 3 T canola oil
- 3 T corn starch
- Spicy or grainy mustard
Directions
- Step 1 Grate the zucchini on a fine setting and put into a strainer over a bowl. Sprinkle with 1/8 t kosher salt and mix around. Allow to drain for at least 20 min. Can be done the day before and stored in refrigerator.
- Step 2 Squeeze excess water after draining salmon.
- Step 3 Add all ingredients to a medium sized bowl and mix well.
- Step 4 Form into 8 small patties and set aside on a plate.
- Step 5 Put the canola oil into a large skillet and heat well over medium high heat.
- Step 6 Gently coat each patty lightly in corn starch, then place inside the skillet and cook for about a minute, then lower the heat to medium-low.
- Step 7 Cook between 4 and 5 minutes on each side, covering for a couple of those minutes on each side.
- Step 8 Serve with lemon butter or Feta Yogurt Sauce from the note in the blog post, or with spicy or grainy mustard.
