Harissa Sesame Salmon Patties (Print Version)
Crispy salmon cakes with North African harissa paste and toasted sesame for a spicy, aromatic dinner ready in 30 minutes.
# What You Need:
→ Fish & Protein
01 - 1 lb fresh salmon fillet, skinless and boneless
02 - 1 large egg
→ Aromatics & Flavor
03 - 2 tbsp harissa paste
04 - 2 garlic cloves, minced
05 - 2 scallions, finely sliced
06 - 2 tbsp fresh cilantro, chopped
07 - 1 tsp ground cumin
→ Binding & Crunch
08 - 4 tbsp panko breadcrumbs
09 - 2 tbsp toasted sesame seeds, plus extra for garnish
→ Seasoning
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
→ For Frying
12 - 2 tbsp olive oil
# Directions:
01 - Cut salmon into chunks and pulse in food processor until coarse mixture forms, avoiding paste consistency.
02 - Transfer salmon to bowl. Add harissa, garlic, scallions, cilantro, cumin, panko, sesame seeds, salt, pepper, and egg. Mix until just combined.
03 - With damp hands, form mixture into 8 small patties. Sprinkle extra sesame seeds on top, pressing gently to adhere.
04 - Heat olive oil in large nonstick skillet over medium-high heat. Fry patties 3-4 minutes per side until golden brown and cooked through.
05 - Serve hot, garnished with extra cilantro or lemon wedges if desired.
# Expert Tips:
01 -
- The harissa brings this gentle, warming heat that sneaks up on you rather than overwhelming your palate
- These patties come together in under thirty minutes but taste like you spent way more effort on them
02 -
- Damp hands are absolutely crucial here or the mixture will stick to everything and frustrate you completely
- Do not overmix the salmon or the patties will turn out dense and rubbery instead of light and tender
03 -
- Let the mixture rest in the fridge for fifteen minutes before shaping if it feels too loose
- A cast iron skillet gives the best crust, but nonstick works perfectly fine too