Vitamin-rich salmon makes a delicious patty. Enjoy on its own or add to a bun for a tasty burger.
Salmon Patties
Prep time: 15 minutes
Cook time: 10 to 15 minutes
Makes: 4 patties (4-inch)
Nutrition Facts: View label
Cook time: 10 to 15 minutes
Makes: 4 patties (4-inch)
Nutrition Facts: View label
Ingredients
1 can (14.75 ounces) salmon with bones, drained
1 slice of bread, torn into small pieces
1 Tablespoon mayonnaise
1 Tablespoon lemon juice
1 egg, lightly beaten
½ cup minced celery
½ cup minced or grated carrot
½ cup minced onion
Directions
- Wash hands with soap and water.
- In a medium bowl break up the salmon and mash bones with a fork. Remove the salmon skin if desired.
- Add the rest of the ingredients and mix well.
- Lightly grease a large skillet and place it over medium heat.
- Firmly press about ½ cup of the mixture into a 1-inch thick patty. Repeat to make 3 more patties.
- Add the patties and cook until they are golden brown, about 5 to 7 minutes per side.
- Refrigerate leftovers within 2 hours.
Notes
- No salmon? Use canned tuna or mackerel instead.
- No canned salmon? Use 1 to 1 ½ cups cooked salmon.
- Use 1/4 cup dry bread crumbs or cracker crumbs instead of sliced bread.
- Make your own bread crumbs from stale bread.
- Try other finely chopped vegetables such as bell pepper or zucchini.
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Comments
This is a very nice and easy recipe for Salmon Patties. I mixed in the skin and smashed bones of the salmon to be sure to get all the omega 3s and calcium...and one would never know. I used the small holes on the grater for carrots, chopped the onions and celery very fine, tore some stale-ish bread into very small pieces and had no trouble keeping the patties together. Having a time for cooking on each side was a big help. Thanks Food Hero...no more frozen salmon patties needed.
My husband LOVED this recipe and it was so quick to make - like the other comments I also really minced up the ingredients to tiny pieces to make sure everything would stick together! And i really waited till the full time until i flipped them over to make the flip easier. I will make it again and again and next time i want to try it with the Food Hero Tarter Sauce recipe too: https://foodhero.org/recipes/low-fat-tartar-sauce.
We always have canned tuna in the cupboard so I thought I would try using that in this recipe; it worked out great! I used two 6 oz cans of tuna in place of the one 14.5 oz can of salmon. It is important to mince/grate your veggies and bread so your patties stay together. I left out the celery(none on hand) and made these into mini patties that we ate like sliders on whole wheat rolls with coleslaw. My 8 year old ate the leftovers the next day as a snack.
If you chop the veggies very tiny (mince them) the patties stay together better. Make sure you wait until they are golden brown before you flip them also. And tear the bread up into small pieces and mash the bones into the salmon well before you add the other ingredients. That should hold them together!
We made a great mistake this morning and forgot eggs to make this recipe. It actually turned out even better! The patties had more of a crispy golden crunch to them. So save your eggs and save some money and try these without eggs added.
Really tasty mix of ingredients! However, when I made these the cakes exploded and did not stay together. Should I add more egg or less veggies or what else whould you suggust?