The photo didn't turn out very well (they really weren't burned) but this white bean and salmon appetizer did! I made the bite sized ones for an appetizer to take to a dinner party and then Mr. ELEB and I had "regular" sized patties the following night for dinner. Great both ways!
Yield: 16 appetizer pieces and 2 meal size patties
Time: 20 minutes
Ingredients:
- 1 large garlic clove
- 8 oz. salmon
- 1 can white beans
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh dill (plus more for sauce)
- 1/4 cup olive oil
- Salt
- Creme Fraiche, sour cream or non-fat Greek yogurt mixed with additional dill, and lemon slices for serving
Method:
- In a food processor, add 2 oz. of the salmon with 1/2 cup beans and the garlic.
- Pulse until well blended.
- Add remaining salmon, beans, scallions, dill and a sprinkle of salt and pulse until roughly chopped and beginning to come together (but not until mushy).
- Shape into appetizer or meal size patties and refrigerate for 10-15 minutes.
- To cook, heat enough olive oil to cover bottom of pan over med-high heat.
- Add patties and cook about 3 minutes per side for appetizer size, 5 minutes per side for meal sized ones. Add additional oil if needed.
- Drain briefly on paper towels and serve with lemon slices, salt and dill sauce.
This is another Bittman recipe from The Food Matters Cookbook, page 378 (a similar recipe here).
Printable recipe
