Salmon patties with manka (semolina), sautéed onions, carrots, and polenta are a true ode to home comfort and culinary ingenuity. Using manka (semolina) and polenta in the ground salmon helps lock all the juices inside, preventing the rich fish fat from melting out into the pan. During preparation, the grains swell, creating a tender framework that makes the texture incredibly airy and smooth. Golden carrots and sautéed onions add a natural sweetness, while bright paprika gives the mixture an appetizing hue, recalling the traditions of Northern cuisine where fish has always been prized for its nutrition and succulence.
Ready fish patties are very juicy and tender. Serve them hot with your favorite side dish.
Ingredients
- 350 g (12 oz) ground salmon
- 2 tablespoons manka (semolina)
- 2 tablespoons polenta
- 1 onion
- 1 carrot
- A few sprigs of fresh parsley
- 1 egg
- 1/2 hot pepper pod
- Favorite fish seasoning, paprika, salt, vegetable oil, and butter
How to make salmon patties with semolina
Take the ground salmon out of the freezer a few hours before cooking and let it thaw on the bottom shelf of your refrigerator. Add the semolina and polenta to the thawed fish.
Add semolina and polenta to the thawed ground salmon to achieve the perfect consistency.
Mix the ingredients well and leave at room temperature so the semolina and polenta can absorb the moisture and swell.
Thoroughly mix the ground fish and let the grains swell for a little while.
Meanwhile, finely dice a small onion. Grate the carrot using a large box grater. Grease a skillet with vegetable oil, add the chopped vegetables, and sauté for 7-8 minutes until tender. Let them cool.
Sauté the onion and carrot until tender to give the patties extra flavor and juiciness.
Transfer the cooled vegetables to a cutting board, add the fresh parsley leaves (about 2 tablespoons), and finely chop the herbs and vegetables together using a wide chef’s knife.
Finely chop the cooled vegetables together with fresh parsley for a smooth mixture.
Add a large egg and the chopped vegetable and herb mixture to the ground salmon.
Combine the fish base with an egg and the chopped vegetables.
Sprinkle in 1 teaspoon of sweet ground paprika, add half a teaspoon of your favorite fish seasoning, and salt to taste. If desired, fold in half of a finely chopped hot pepper pod, with seeds and membranes removed.
Add paprika, fish spices, and salt. Optionally, fold in a little hot pepper.
Thoroughly mix the ground fish mixture, then let it rest in the refrigerator for 10-15 minutes. The mixture will become quite thick and hold its shape well, preventing the patties from spreading like pancakes, though shaping them by hand might still be tricky.
After mixing, let the mixture rest in the refrigerator to firm up.
Heat the butter and vegetable oil in a heavy-bottomed skillet. Drop the fish mixture into the hot oil using a tablespoon, portioning one heaping spoonful per patty. Fry over moderate heat for 3 minutes on one side.
Spoon the mixture into a hot skillet and fry until cooked through.
Carefully flip the patties and fry on the other side for another 3 minutes until a beautiful golden crust forms.
Fry the patties on both sides until a mouthwatering golden crust forms.
Transfer the salmon patties with semolina to a paper towel to absorb any excess oil. Serve the patties with mashed potatoes or a fresh vegetable salad. Bon appétit!
Transfer the finished patties to a plate and garnish with fresh herbs and pepper rings.
A creamy béchamel sauce pairs perfectly with these salmon and manka (semolina) patties: melt 2 tablespoons of butter in a pan, add a splash of vegetable oil and 1 tablespoon of all-purpose flour. Sauté the flour for a couple of minutes until golden, then gradually pour in 1 cup (240 ml) of 10% cream (half-and-half), thoroughly smoothing out any lumps with a spatula. Season with salt to taste and grated nutmeg, simmer the sauce for 3-4 minutes until thickened, and generously drizzle over each portion right before serving. Beyond classic mashed potatoes, these patties harmonize beautifully with a light cucumber and dill salad dressed with a drop of lemon juice—the citrus acidity perfectly offsets the richness of the salmon. If you have leftovers, store them in an airtight container in the refrigerator for no more than two days. To reheat, use a skillet with a splash of water under a tight lid: the steam will restore the patties to their original softness without drying out the delicate ground fish.
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