Crispy Salmon And Hominy Patties Recipe

About this recipe

A quick and satisfying pescatarian dinner featuring crispy salmon and hominy patties, perfect for solution seekers looking for a hearty yet simple meal.

Ingredients

• 822G Mexican Hominy, 822G
• 50G Pepper Black Ground BWFO
• 200G Daylesford Smoked Trout
• 750G Anchor Spreadable Blend Of Butter And Rapeseed Oil
• 100G Terre Exotique Winemaker'S Salt, 100G
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. In a large mixing bowl, combine 2 cups of hominy, 2 eggs, and 1 can of drained salmon. Mix well until the ingredients are evenly incorporated.
2. 2. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
3. 3. Shape the mixture into small patties, about 2 inches in diameter, ensuring they hold together well.
4. 4. Heat 2 tablespoons of butter or oil in a large skillet over medium-high heat. Once hot, add the patties in batches, ensuring not to overcrowd the pan.
5. 5. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
6. 6. Serve the patties hot with your choice of dipping sauce or a side salad for a complete meal.