Salmon Patties – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the salmon with the parsley, egg, gluten-free breadcrumbs, paprika, lemon juice, salt and black pepper until evenly combined.
2. 2
   With wet hands, shape patties the size of golf ball, and press each one lightly into a round.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 3
   Heat the pan over medium-high heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 4
   Fry the meatballs 3–4 minutes per side, until they brown and cook through.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 5
   Serve hot with tahini and lemon slices.