How do you make salmon patties without eggs?
by Karine Lemoine
The egg is usually used as a binder in salmon cakes, fixing the breadcrumbs and pieces of fish together during cooking. In its absence, allergy, exhausted stock or simple preference, other common ingredients make it possible to obtain the same result.
The principle remains the same: provide humidity and an element that swells or sticks slightly during cooking, to solder the preparation.
Table of Contents
Here are the main egg alternatives, and how to use them in a salmon cake recipe.
Mashed potatoes
Mashed potatoes are one of the most effective binders for fish cakes. Its starch, once cooled, helps to agglomerate salmon pieces and gives a soft texture inside. Count approximately2 to 3 tablespoons of purée for 250 g of salmoncrumbled.
Moistened breadcrumbs or breadcrumbs
Breadcrumbs, or stale bread crumbs soaked in a little milk or water and then dried, absorb the moisture in the salmon and help to solder the mixture by drying slightly during cooking. This method is similar to that used for meatballs without eggs.
Cornstarch or potato starch
A tablespoon of cornstarch (cornstarch) or potato starch, mixed directly into the preparation or diluted in a little cold water, forms a slight gel during cooking that replaces the binding effect of the egg. This option is particularly suitable for people who are allergic to eggs, unlike some flax-based substitutes that provide a more pronounced taste.
Assemble and cook patties
- Crumble the salmon (fresh cooked or drained canned) in a salad bowl.
- Add the selected binder (purée, moistened breadcrumbs, or diluted starch), herbs, salt, and pepper.
- Mix and form compact patties by hand, tamping well.
- Place the patties for 20 to 30 minutes in the refrigerator before cooking: the cold strengthens the binder and prevents them from falling apart during cooking.
- Cook in a pan, in a little bit of oil, for a few minutes on each side, without turning them too soon.
Our tips
►Put the patties in the fridge before cooking
This resting time is even more important without eggs: it allows the binder to set well and prevents the patties from crumbling in the pan.
►Only return once
Wait for a nice crust to form on the first side before turning the cake over, to limit the risk of it breaking.
►Combine two binders for more hold
Mashed potatoes and moistened breadcrumbs, for example, can be combined for even firmer patties, especially if the salmon used is fairly moist.
Without eggs, mashed potatoes, moistened breadcrumbs, or diluted starch each make salmon patties that stick well to cooking.
You can also read:How do you make an egg over medium without turning it overandAll you need to know about eggs.
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