Crispy salmon patties
Turn canned salmon into a delicious main dish that the whole family will love. This recipe includes lots of variations.
Number of servings: 6
Serving size: 1 patty
1 15-ounce can salmon, drained
1 slice whole wheat bread, shredded
3 green onions (with stem), chopped
1 medium garlic clove, minced
2 teaspoons lemon juice
Dash of black pepper
1/2 teaspoon seasoning (salt, paprika, chili powder, celery seed, or dill weed)
2 teaspoons olive or vegetable oil
Time needed: 10 minutes preparation; 15 minutes cook time
- Remove any large bones and skin from salmon. Break into chunks with fork.
- Break egg into a large bowl. Whisk with fork.
- Add salmon, bread, onion, garlic, lemon juice, pepper, and additional seasoning. Mix gently.
- Form the mixture into 6 patties, about 1/2 inch thick.
- Heat oil over medium heat in a large skillet.
- Place patties in hot skillet and cook uncovered for 3 minutes. Turn with a spatula and cook the other side for 3-4 minutes to a temperature of 145 degrees F.
|Total Fat:||6.4 g|
|Saturated Fat:||2 g|
|Total Carbohydrate:||0 g|
|Dietary Fiber:||1 g|
|Total Sugar:||1 g|
Allergens: Fish, Wheat, Egg
Tips and variations
Makes a great sandwich with whole wheat bread, tomato, lettuce, and onions.
Substitute 3/4 teaspoon garlic powder for the garlic clove, 5-10 crushed saltine crackers for the bread, or 1/3 cup finely chopped white onion for the green onion.
For extra flavor add a dash of hot sauce or cayenne pepper, or sprinkle some Parmesan cheese.
For a quick dill dipping sauce mix 1/2 cup fat free mayo with 1 1/2 teaspoons dill. Add horseradish if desired.
This was adapted from the United States Department of Agriculture's Salmon Patties (FDD) (no date; What's Cooking? USDA Mixing Bowl).
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