It’s salmon season! Kind of. Okay, so there’s no salmon season in California this year (thanks, climate change), but you can use any wild salmon in this easy and comforting dish. Chopped water chestnuts add crunch to the filling, making these patties oh-so-easy to eat.
- 1/2 pound skinless salmon fillets, cut into 1-inch pieces
For the marinade:
- 1 egg white, lightly beaten
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely chopped water chestnuts
- 1 egg, lightly beaten
- Cornstarch for dry-coating
- 3/4 cup panko
- 3 tablespoons avocado oil
- Place salmon in a food processor and process until finely chopped. Add marinade ingredients. Process until mixture is smooth. Remove the salmon mixture to a bowl. Add water chestnuts and mix well. Let stand for 10 minutes.
- To make each patty, take 1/4 cup salmon mixture and shape into a patty. Dip patty in egg, drain briefly, then coat with panko.
- Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Add patties and cook until golden brown, 2 to 3 minutes per side.