Enjoy this great tutorial on how to make tasty salmon patties.
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.
- 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
- 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.
Serving size: 1 patty
|Total Fat 5g|
|Saturated Fat 1g|
|Trans Fat 0g|
|Total Carbs 3g|
|Dietary Fiber 1g|
|39%||Vitamin D 7.8mcg|
*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.