Enjoy this great tutorial on how to make tasty salmon patties.

Servings: 6

Cooking Tips:

Move the patties as little as possible so they don't break apart.

Patties can be frozen for 2-3 months before or after cooking.

Refrigerate leftover patties for up to four days. Patties will not be as crisp.

Ingredients

• 1 can (14.75-ounce) salmon, drained
• 1 egg
• 1 slice whole wheat bread, shredded, or 5 saltine crackers, crushed
• 3 green onions (including the green stems) or 1/3 cup white onion, chopped fine (about 1/3 medium onion)
• 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
• Dash ground black pepper
• 1/2 teaspoon seasoning (paprika, chili powder or dill weed)
• 2 teaspoons canola or vegetable oil

Directions

• Remove any large bones and skin from salmon. Break salmon into chunks with a fork.
• Break egg into a large bowl and whisk with a fork. Add salmon, bread or crackers, onion, garlic, pepper and additional seasoning. Mix gently.
• Form into 6 patties about 1/2" thick.
• Heat oil in a large skillet over medium heat. Place patties in skillet. Leave skillet uncovered and cook 3 minutes. Turn over patties with a spatula and cook the other side 3-4 minutes to a temperature of 145°F. Serve immediately.

Recipe courtesy of Spend Smart Eat Smart, Iowa State University Extension and Outreach.