Salmon Patties With a "twang"
- Ready In:
- 20mins
- Ingredients:
- 16
- Yields:
-
2-4 patties
- Serves:
- 2-4
ingredients
- 1 (7 ounce) can boneless skinless pink salmon
- 16 saltine crackers, crushed finely
- 1 egg, lightly beaten
- 2 tablespoons finely chopped onions, OR
- 2 teaspoons dry onion flakes
- 2 tablespoons finely chopped celery
- 2 garlic cloves, finely minced
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- 1 teaspoon dried chives
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon dried dill weed
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
directions
- Without draining the salmon, empty it into a medium sized bowl.
- Add all the remaining ingredients except the olive oil.
- Mix well.
- The mixture might seem wet but that's o.k., it will "set" as they cook.
- Heat the olive oil over medium heat in a large frying pan. Non-stick is best but not necessary.
- Divide the salmon mixture into 4 equal portions. Shape each into a patty and place into the hot frying pan with oil. If not using a non-stick pan make sure they don't stick by getting the oil too hot, and shift them around the pan a little by gently shaking the pan in a circular motion causing them to slide around, just a very little bit.
- Turn the heat down to medium-low and cook until they begin to set around the edges. About this time the bottoms will be golden-brown; it may take up to 5 or more minutes depending on how wet the mixture was, it can vary. You need watch them somewhat closely so they don't get too browned.
- With a pancake-turner flip them over and cook the other side in the same manner.
- Serve hot. They're not bad on a hamburger bun with lettuce, tomato & mayonnaise.
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RECIPE SUBMITTED BY
Hi, this is Peggy & Andy. We are a couple who live together in Nashville, and are totally amature cooks but we both love food and cooking. We're always looking for new ideas in the kitchen.