Daring Kitchen: Flipping Patties

This month we had an awesome challenge. Actually we had a surprise host this month as the scheduled host was not able to do the challenge. Last minute, Audax from Audax Artifex came to the rescue to keep the challenges going with Lis. Thank you so much Aud, for doing all the research and putting together some wonderful recipes for patties. 

All the patties recipes, that Aud shared with us, looked great! I will be sharing two patty recipes with you today. 
First, I would like to share …

Zucchini, bacon & cheese fritters

Aud adapted this recipe from the Smitten Kitchen.  The original recipe called for prosciutto but I thought my hubby would enjoy bacon much better. I’m glad that I decided to try this dish. My hubby and I just loved these, even though I made a little boo-boo by not squeezing the zuchini well enough. The fritters were a little more runny than it should be but it didn’t effect the taste. The big plus was that I got hubby to eat vegetables just by adding a little bacon!!

2 medium zucchini (Squeezed well, don’t make my mistake)
1 tsp salt
1/2 cup Smoked Sharp Cheddar cheese, grated cheese
5 slices crispy bacon, cut into small pieces
1/2 cup all-purpose (plain) flour
1/2 tsp baking powder
2 large eggs
1 shallot, finely chopped
1 tbs chilli paste
1 tsp black pepper
2 tbs oil, for frying

1. Grate the zucchini, wrap in a cloth and squeeze dry with as much force as you can. (I actually didn’t squeeze as well as I should have so my patties were too liquid)
2. Bake the bacon at 375 until nice and crispy. (Or you can use pre-cooked.) Drain off the grease and chop into small pieces.

3. Return dried zucchini to bowl add bacon, cheese, pepper, sifted flour and baking powder, chilli paste, pepper, a little salt and the lightly beaten eggs.

4. Mix until combined if the batter is too thick you can add water or milk or another egg, if too wet add some more flour. It should be thick and should not flow when placed onto the frying pan. (Mine did, but it was still very very tasty)

5. Place the batter (about 2 tablespoons each) onto the fry pan widely spaced out. Lower heat to medium.
6. Fry for 4-5 minutes on each side. Repeat for the remaining batter. Adding extra oil if needed.

Basic Salmon and Rice Patties

This is one my favorite patty types, but I used to make it a little bit differently. I made this one according to the recipe provided to us by Audax. I think its the way that I will be making the salmon patties from now on.
Please forgive me, I completely forgot to take the pictures of the finish product! I was running out to a meeting with my professor and it just flew out of my mind. Although, I did photograph the process.

1 can (15 oz) pink salmon drained well
1 bunch spinach, cooked, chopped & squeezed dry or 4 oz thawed frozen spinach squeezed dry
2 cups cooked white rice
1 large egg
about 3 tablespoons of breadcrumbs for binding
3 tablespoons oil, for frying
1/2 cup green onions, finely chopped
1 tbs tomato paste
1 tbs oyster sauce
Salt and pepper to taste
1/2 cup seasoned bread crumbs to coat the patties

1. Place all of the ingredients into a large bowl.
2. Mix and mash the ingredients using your hands or a strong spoon
3. Form patties using a 1/2 cup measuring cup
4. Cover in seasoned breadcrumbs
5. Heat up the oil in a large frying pan on medium heat. Pan fry for about 10 minutes on each side.

* I am linking this recipe to the  Wednesday and Thursday PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?

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  1. says

    Actually I like my zucchini batter to be a little runny since the patties rise a lot as yours did in the photographs. And the salmon and rice patties are perfection well done. Cheers from Audax in Sydney Australia.

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