Diane's Sweet Chili Salmon Patties
Ingredients
- 2 pounds Copper River salmon, scraped from the backbone and ribs
- 1 bunch green onions, finely chopped
- 3 zucchinis, finely diced
- 1 red bell pepper, diced
- 2 fresh cloves garlic, minced
- 2 teaspoons fresh ginger, minced or grated
- 1/3 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/2 cup cilantro, chopped
- 1 egg
- 1 cup panko bread crumbs
- Avocado oil
Instructions
- Combine all ingredients except panko bread crumbs. Mix well by hand. If the mixture seems too loose, add more panko. Set aside a bowl of panko for later use. Refrigerate the fish mixture for 1 hour or longer. Chilling helps the mixture firm up and hold together. After chilling, form the mixture into 2-inch to 3-inch patties and roll each one in reserved panko. Heat the avocado oil in a shallow pan over medium heat. Pan-fry the patties 3–4 minutes per side, turning only once. Serve with a lime wedge, fresh cilantro garnish, and sweet chili sauce.
