Sooz's Salmon Patties
Submitted by Bethstephen
Crispy pan-fried salmon patties packed with onion, green pepper, and shredded carrot, bound with cracker crumbs and egg. A homestyle dinner from a single can of salmon.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minCanned salmon gets the respect it deserves in these hearty, veggie-loaded patties.
Chopped onion, green bell pepper, and shredded carrot add crunch and color throughout, while cracker crumbs and egg hold everything together without making the patties dense.
The trick is to leave a little liquid from the can in the mix and not over-handle the salmon. You want chunks, not paste. That way each patty has texture and flakes apart when you cut into it.
Fry them in a hot skillet until they’re golden and crusty on both sides, and you’ve got a satisfying dinner from pantry staples in under 45 minutes.
Kitchen Tips
- Don’t drain all the liquid from the salmon can. A little bit of that juice adds moisture and keeps the patties from drying out in the skillet.
- Mix gently and just until the salmon breaks up slightly. Overmixing turns the patties mushy.
- Press the patties firmly when shaping so they hold together during flipping. A gentle hand here means they’ll crumble in the pan.
Ingredients
Directions
Prepare vegetables and put in mixing bowl.
Add beaten egg, milk, and seasoning and mix well.
Stir in cracker crumbs. Drain some liquid off the salmon leaving a teeny bit.
Add salmon to other ingredients and mix just til salmon is broken up a bit.
Heat oil and skillet.
Make salmon mixture into 4 pattied. Cook until nice and b rown and then flip over and finish cooking.
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