Salmon Patties
Tasty patties cooked in a skillet that are perfect topped with fresh lettuce, tomato, and a side of fresh or canned pineapple.
- Prep: 20 min
- Cook: 15 min
- Total: 35 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $2.48/serving
Dietary
- Dairy-Free
- Nut-Free
- Pescatarian
- Low-Sugar
- High-Protein
- Low-Carb
Tags
- quick
- savory
- classic
- comfort food
- fry
- budget-friendly
Ingredients
- 16 ounce salmon (canned)
- 1 tablespoon lemon juice
- 0.25 cup celery (minced)
- 1 tablespoon green bell pepper (minced)
- 0.5 onion (medium, minced)
- 2 eggs (large)
- 0.33 cup bread crumbs
- 2 tablespoon all-purpose flour
- 0.125 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Wash fresh vegetables (if using).
- Collect, mince, and measure all ingredients before starting to prepare the recipe.
- Open salmon, and drain liquid into a liquid measuring cup.
- Add lemon juice and cold water to the salmon liquid to make 1/2 cup liquid total, and set aside.
- Put the salmon in a separate mixing bowl.
- Mix in the celery (if using), green pepper (if using), and onion.
- In another small bowl, beat the eggs.
- Then, add them to the salmon mixture.
- Add the bread or cracker crumbs, flour, pepper, and the salmon liquid mixture to the salmon mixture, and stir until all ingredients are mixed together.
- Use 1/3 cup measuring cup to measure salmon mixture.
- Shape into a 1/2 inch thick patty, and place on a plate.
- Repeat to make 6 patties.
- Heat the vegetable oil in a skillet over medium heat, then add 3 patties.
- Cook for about 2 to 3 minutes (or until golden brown) on each side.
- Remove patties from skillet, and place on a clean paper towel-lined plate to drain.
- Cook remaining 3 patties, then serve immediately.
Notes
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Nutrition (per serving)
- Calories: 178
- Protein: 20.5 g
- Carbohydrates: 7.8 g
- Fat: 7.3 g
- Fiber: 0.6 g
- Sodium: 331 mg
- Saturated Fat: 1.3 g
- Sugar: 1 g
- Cholesterol: 127 mg