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“I think it's the combination of fresh salmon and panko (Japanese bread crumbs) that makes these patties so good. Very tasty and crispy. I used leftover grilled salmon and it made an easy meal.”
READY IN:
45mins
SERVES:
4
YIELD:
8 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. Flake the salmon into a large bowl.
  2. Using a fork, mix in 1/2 cup panko, scallions, celery, parsley, mayonnaise, and salt and pepper to taste.
  3. Refrigerate for 30 minutes.
  4. Form the mixture into 8 patties about 1 inch thick.
  5. In a bowl, mix remaining 2 1/2 cups panko with 1 teaspoon salt.
  6. Coat the patties with the panko, then dip into eggs, then coat with panko again.
  7. Heat half of the olive oil in a heavy skillet over medium heat.
  8. Add 4 salmon patties and cook until golden, about 3 minutes each side.
  9. Drain on paper towels.
  10. Repeat with the remaining oil and patties.

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