Canned Salmon Patties
Flaky canned salmon patties with a golden crust, made from pantry ingredients in about twenty minutes.
Equipment
- Large skillet
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 2 can canned salmon drained and flaked, wild caught if possible
- 2 large eggs beaten
- 1 cup cracker crumbs or breadcrumbs add a spoonful more if the mixture is wet
- ¼ cup onion finely chopped, or use green onions or shallots
- 1 tbsp lemon juice optional
- 1 tbsp fresh parsley chopped, optional
- ¼ tsp black pepper
- 2 tbsp neutral oil for frying
Instructions
Cooking
- Flake. Drain the salmon well and flake it into a large bowl, removing any large bones.
- Mix. Stir in the eggs, crumbs, onion, lemon juice, parsley, and pepper until the mixture holds together.
- Shape. Form small, evenly sized patties with your hands.
- Fry. Heat the oil in a skillet over medium heat. Cook the patties about 5 minutes per side, flipping once, until golden.
- Check. Make sure the center reaches 165 F, then serve hot.
Notes
Substitutions: Use green onions or shallots instead of onion, and crushed gluten free crackers instead of wheat crumbs.
Tips: Drain the salmon well and flip each patty only once.
Storage: Refrigerate up to 3 days or freeze up to 2 months.
Nutrition does not include the optional lemon juice and parsley.