Harissa Sesame Salmon Patties (Print)

Crispy salmon patties with harissa and toasted sesame for a spicy, aromatic dinner ready in 30 minutes.

# What You Need:

01 - 1 lb fresh salmon fillet, skinless and boneless

02 - 1 large egg

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

08 - 4 tbsp panko breadcrumbs

09 - 2 tbsp toasted sesame seeds, plus extra for garnish

10 - ½ tsp salt

11 - ¼ tsp ground black pepper

12 - 2 tbsp olive oil

01 - Cut salmon into chunks and pulse in food processor until coarse mixture forms, avoiding paste texture. Transfer to mixing bowl.

02 - Add harissa paste, garlic, scallions, cilantro, cumin, panko breadcrumbs, sesame seeds, salt, pepper, and egg. Mix until just combined.

03 - With damp hands, form mixture into 8 small patties. Press extra sesame seeds on top, gently adhering to surface.

04 - Heat olive oil in large nonstick skillet over medium-high heat. Cook patties 3-4 minutes per side until golden brown and cooked through.

05 - Serve hot, garnished with additional cilantro or lemon wedges as desired.

01 -

The harissa creates this incredible warmth that builds without overwhelming your palate
These come together in under 30 minutes but taste like something from a proper dinner party

02 -

Damp hands are your secret weapon for shaping, the salmon mixture sticks like crazy to dry hands but slides right off wet ones
Do not crowd the pan or your patties will steam instead of fry, work in two batches if your skillet is not large enough

03 -

Let your salmon mixture rest in the fridge for 15 minutes before shaping, the breadcrumbs absorb moisture and make everything easier to handle
If the harissa brand you buy is particularly mild, add a pinch of cayenne or red pepper flakes to bump up the heat level