Recipe(tried): Salmon Patties (10)

I prefer patties made with fresh breadcrumbs, onion, egg and seasoning with salt & pepper. To vary add a good pinch curry powder and some dry mustard powder.

SALMON PATTIES

1 can (16 ounces) salmon
1 small onion, finely grated
3 tablespoons minced fresh parsley
pepper to taste
2 large eggs, well beaten
1 to 1 1/2 cups fine dry bread crumbs
3 tablespoons butter

Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side. Serves 6.

QUICK AND EASY SALMON PATTIES

14 3/4 ounces salmon
1 egg
1/3 cup minced onion
1/2 cup all-purpose white flour
1 1/2 teaspoons baking powder
1/2 cup finely crushed crackers or dry bread crumbs
Crisco or canola oil for frying

Drain the salmon, setting aside 2 tablespoons of the liquid. In a medium-size mixing bowl, combine the salmon and 2 tablespoons liquid, the egg, onion, flour, and baking powder. Mix well. Form into small patties and coat the patties with the crushed crackers.
Heat the oil in a large heavy skillet. Fry the patties until golden brown on both sides, about 3 minutes per side. Drain well and keep warm while frying the remaining patties. Serve warm.

JANET'S SALMON PATTIES

1 onion diced
1 can salmon
1 egg
1/2 cup Italian bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
olive oil, enough to cover bottom of skillet

Remove skin and bones from salmon; drain well. In mixing bowl, combine with egg, bread crumbs, salt, pepper, and onion. Make patties about 2 inches in diameter; fry in oil until brown on both sides about 10 minutes.
Sprinkle salmon patties with salt.

SALMON PATTIES

2 cups cracker crumbs, finely crushed
1 cup salmon
1 teaspoon salt
2 eggs, beaten
1 1/2 cup milk
pepper to taste
butter

In a bowl, combine cracker crumbs, salmon, salt, pepper, eggs, milk. Melt butter in a skillet; drop batter by tablespoons in skillet. Fry patties on both sides until golden brown.

SALMON PATTIES

1 can salmon
1 egg
1/2 cup cornmeal
1/3 cup flour

Mix well. Shape into small cakes. Fry in a cast iron skillet for the best taste. Makes about 15.

SALMON PATTIES

15 oz. can canned red salmon
2 egg whites
1 cup cold cooked brown rice
2 teaspoons Dijon mustard
Salt & pepper to taste
dry bread crumbs
fresh lemon juice

Combine drained salmon, egg whites, cooked brown rice and dijon mustard. Salt & pepper if wished; form into 4 patties; coat with dry bread crumbs. Coat a skillet with vegetable oil spray and gently brown patties on each side. Sprinkle with lemon juice and serve. 4 servings

Salmon Patties

15.5 ounce can salmon
3/4 cup dry breadcrumbs
1/2 cup finely diced onion
1/4 cup chopped parsley
1 teaspoon dill
3 egg whites
2 tablespoons lemon juice

Drain and flake salmon, reserving 1/3-cup liquid. Combine salmon, breadcrumbs, onion, parsley and dill and mix well. Add egg whites, lemon juice and reserved salmon liquid and mix well. Form into 4 patties. Spray a large nonstick skillet with nonstick cooking spray and heat over medium heat. Cook patties over medium heat until browned on both sides and cooked through. Serve on buns with lettuce and tomato if desired. Makes 4 Servings

SALMON PATTIES

12 oz can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Pour all of the ingredients into a large bowl and mix them. Add the flour last to control the consistency adusting the amount. Mold into patties Coat a frying pan with a little cooking oil. Preheat the oiled pan over medium heat. Cook until medium brown on one side, then turn over and do the same to the other side.

SALMON PATTIES

1 lb canned salmon, (either pink or red)
pinch salt
1 small onion, diced
1/4 cup bread crumbs, plain or spiced
2 eggs
1 tsp lemon juice

Mix all of the ingredients together in a bowl. Form into patties. This should make about 8 patties Fry in oil or butter until brown and crispy, or else bake in a well-greased pan at 400F or 200C until brown (about 15 minutes).

GRANDMA'S SALMON PATTIES

1 cup mashed potato
1 cup mashed pumpkin
1 can red salmon
2 egg yolk
2 egg whites (whipped until stiff)
1 small onion (chopped)
Fresh parsley (chopped)
1 tsp chopped fresh dill (if desired)
Combined flour and breadcrumbs (to roll mixture in)
Oil (for frying)

Beat egg yolks in a bowl roughly with a fork. Add the salmon, potato, pumpkin, fresh herbs, onion, and mix well together.
Fold in stiff egg white carefully. The mixture should be quite soft and fluffy.
Place a tablespoon of mixture in the flour and breadcrumbs and cover well. Make into a rissole shape, and place into a small amount of oil for frying. The oil should not be above 1/4 of the height of the patties to avoid deep frying.
Cook until brown on each side. Remove from pan, and place on paper towel to soak up excess oil.