Salmon patties are a delicious and economical way to feed your family.
Author: Lucy Brewer
2 14.75oz.cans pink or red salmon
1onion, finely minced
½cupbread crumbs or crushed Saltine cracker crumbs
Salt and pepper to taste
Drain salmon and pick out round backbones and larger pieces of skin.
Put salmon in a large bowl and add eggs, onion, bread crumbs, and salt and pepper. Mix together until well blended then form into patties. I usually get 8 or 9 out of 2 cans of salmon.
Pour oil into skillet and heat on medium-high heat. Place patties in pan and fry about 3 minutes on each side, until well browned and crisp.
Drain on paper towel lined plate for a few minutes before serving.
Expert Tips for Making the Best Salmon Patties
Try to pick out the larger round bones and extra skin.
The bones are soft so if you miss some don't worry. They will blend in with the fish.
Salmon patties should be about three inches in diameter and not too thick to ensure even cooking.
Mix and form all patties before heating the oil or beginning the cooking process.
Have your salad or sides ready so that you can serve the salmon patties immediately.
How to Freeze Salmon Patties
Freeze before cooking.
Spread the salmon patties out on a parchment-paper lined baking sheet.
Place the baking sheet in the freezer for several hours until the salmon patties are frozen.
Wrap the salmon patties in plastic wrap and then place inside a large freezer bag.
When ready to use the frozen salmon patties, remove from freezer and allow to thaw then cook as described above.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.