Crispy Salmon Patties
Life’s hectic…and we’re all looking for convenient and cost-effective ways to eat healthy food. That’s why I love this recipe for Salmon Patties. I can keep a couple of cans of salmon on hand…for a quick and easy meal.
Sometimes we eat them with a bowl of soup or a salad on the side, other times I’ll serve a veggie or two and make it a regular dinner.
A full recipe makes about 14 patties, more than my good husband and I would eat at one time. So here’s what I do:
- Make a full recipe if I’m having guests (and I know they like seafood)
- Make the full recipe and freeze leftovers for an even quicker, easier meal another day
- Make a half a recipe and enjoy them two days in a row
I’m guessing you have most of the ingredients already in your kitchen…just add a few cans of salmon.
(If you don’t have a lemon, or bottled lemon juice, just a little vinegar would be a good replacement.)
Hey all you Canadians…guess what I bought at my Italian grocery store?
What a global economy we live in!
One time when fresh salmon was on sale, I broiled up extra and made patties with the extra…an option if you don’t have canned salmon available. I even remember eating “Fish Patties” in my past life–or did I read about them in Little House on the Prairie? I haven’t tried it yet, but I do think almost any fish could be mixed with the remaining ingredients and shaped into patties. It would be a different flavor, of course, but variety is good.
So, I drain off the liquid from the canned salmon…
…and put the salmon in a medium-sized bowl…
The salmon had some yucky skin on some of the pieces…I picked it off and threw it away.
…Now I add bread crumbs… (If you can’t buy them where you live, make your own with stale bread.)
…then add mince onion, or green onions, and mayonnaise… (Don’t have any mayo, make it yourself!)
I mixed those ingredients together…
…then added two beaten eggs…
…a squeeze of lemon…catching the seeds in my hand…
…salt and pepper, to taste. You might even want to use some herbs for variety…lemon pepper, dill, parsley…
I stirred everything together…
…and shaped the mixture into patties, as I would hamburger patties. I browned them in a large, non-stick skillet, using a few tablespoons of oil or butter. They will absorb oil easily, which is why I use a non-stick skill and I try not to use too much oil, just enough to brown them.
Once they’re browned, I flip them over and finish cooking on the other side. You don’t want your heat too high, or they will brown before the center is cooked through.
You may need to add a bit more oil once you flip them over, since the oil helps them brown better.
I like to serve the patties with a little mayonnaise, tartar sauce, mustard or a squeeze of lemon.
Here’s hoping you enjoy these as much as we do!
Yield: 14 patties
- 2 cans (14.75 oz./420 g) or 4 cans (6 oz./170 g) canned salmon (or equivalent weight baked fresh salmon)
- 1 C. bread crumbs
- 1/2 C. (125 ml) mayonnaise
- 2 green onions, thinly sliced, or half of a small onion, diced
- 2 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Juice of half a lemon
- Oil for frying
- Mix together everything except the oil for frying.
- Form the mixture into patties. I made about 14 patties with this recipe but you can make as many as you want, larger or smaller. However, consider that you want the center to get cooked all the way through so don’t make them too thick.
- Heat a few tablespoons of oil in a large skillet over medium-high heat. Fry the cakes until golden on both sides. You may need to add a little more oil once they’re flipped over.
- Enjoy with mayonnaise, tartar sauce or mustard, if desired.
For additional recipes, please visit: http://ciaofromdebbie.com
About the authorView all articles by: Debbie Peck
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