Garlic, parsley, cumin and paprika are the base for any Moroccan fish dish. I just substitute oats for flour and added tomato paste for moist patties.
I’ve tried them with fresh and canned salmon and it taste almost like sardine’s ones.
Serve these patties with your favourite side dish.
2 small cans of salmon, drained
¼ cup onion, grated
¼ cup cilantro, minced
¼ cup quick oat
2 tabs tomato paste
1 tabs peeled and minced fresh ginger
1 tsp each paprika and cumin
Ground pepper, to taste
Olive oil spray
Place salmon in a medium bowl and flake apart with a fork removing any skin or bones.
Add onions, cilantro, tomato paste and oats. Mix gently with a fork and add seasoning.
Use an ice cream scoop to make six balls and shape them into patties.
Place the patties in a single layer on wax paper and let them chill in the freezer for 10 -15 minutes. It helps the patties stick better together while cooking.
Heat a skillet over medium high heat and spray with olive oil. Cook patties for 3 -4 minutes on each side or until crisp and golden.