Baked Salmon And Cornmeal Patties Recipe

About this recipe

A delicious pescatarian dinner option featuring baked salmon patties with a crispy cornmeal crust. Perfect for those seeking a simple yet satisfying meal.

Ingredients

• 6 pcs Licious Brown Eggs
• 141 g Pam Grilling Grillades Cooking Spray
• 1 Kg Freshos Polenta Bramata
• 2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2
• 125 g Golden Prize Sardine In Oil With Chili

Instructions

1. 1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil. Spray the foil with nonstick cooking spray.
2. 2. Drain the canned sardines, reserving the liquid in a small bowl. Remove any bones and skin from the sardines, then crumble the fish into a medium mixing bowl.
3. 3. Add 1 cup of crushed crackers to the reserved sardine liquid and let it sit for 5 minutes to soften.
4. 4. In the mixing bowl with the sardines, add 2 beaten eggs and 1/2 cup of polenta. Mix well to combine.
5. 5. Stir the softened crackers into the sardine mixture until evenly incorporated.
6. 6. Shape the mixture into patties, about 2 inches in diameter, and place them onto the prepared baking sheet.
7. 7. Bake the patties in the preheated oven for 25 minutes, or until golden brown and firm to the touch.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy as a main dish or with your favorite sides.