Salmon Patties

Recipe courtesy of The Lost Recipes by Ross Dobson, Echo Publishing, RRP $39.99

SOURCED

HURSTVILLE

NEW SOUTH WALES

1932

Who would have thought the wholesome patty such a duplicitous minx. Many of  us would know that a patty is a mixture of meat formed into its namesake for a burger or a fish cake. And then there is a Mint Pattie, a disc-shaped, chocolate-enrobed peppermint fondant. Again, it’s about the shape. And then we have yet another patty, so named because it is cooked in a patty pan or tin. Which brings us to this recipe.

I came across many recipes for salmon patties, expecting them to be like a fish cake. Instead, these recipes were for little pies with a delicious mingling of salmon and other ingredients, baked in a case of pastry in a patty pan. One recipe suggested serving these on a doily-lined plate. They are such a delight, why wouldn’t you?

Makes 12

Ingredients

• 50 g butter
• 1 small onion, finely chopped
• 40 g plain flour
• 400 ml milk
• 2 tablespoons finely chopped parsley
• 1 tablespoon lemon juice
• 425 g tin red salmon, drained and mashed
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten

Method

Heat the butter in a small frying pan on medium heat until sizzling. Add the onion and cook until it is soft and golden, but not brown. Remove from the heat and stir in the flour to make a paste. Return to the stovetop on low heat and stir in the milk. Increase the heat to high and continue stirring until the mixture boils and thickens. Stir in the parsley, lemon juice and salmon. Season with salt and pepper and pour into a bowl to cool.

Preheat the oven to 200°C. Grease a patty tin with extra butter or cooking spray.

Cut out twelve 10 cm discs of puff pastry to line the bases and sides of the patty moulds. Spoon some salmon mixture into each. Cut out another 12 discs of pastry and place on top, pressing around the edges with a fork. Brush liberally with the egg and bake for 20–25 minutes, until golden and puffed.