Salmon Patties

These crispy little patties pack in a lot of flavor and are a delicious and fun treat. You will enjoy them on their own, as a salad topper, or even in a sandwich.

Ingredients:

4 6-oz. cans boneless and skinless salmon, like this one from Wild Planet

1/2 medium red onion, diced

1 bell pepper (any color), diced

2 medium stalks of celery with leaves, diced

1/4 cup fresh parsley, minced

1 tbsp. capers, minced

3 small to medium sized pasture eggs

1 tsp. Worcestershire sauce, try this one from Annie's or make your own

1 tsp. Tabasco sauce, make your own

2 tsp. Old Bay or other crab boil seasoning, or make your own

2 tbsp. Italian Seasonings, make your own

2 tsp. Dijon Mustard, try this one

1/4 cup mayo, homemade is best or try this one

1/4 cup chipotle mayo, try this one (if you don't have chipotle mayo, simply double regular mayo)
Sea salt (8 shakes) and ground black pepper (16 shakes) to taste

2 cups bread crumbs

Expeller pressed coconut oil or palm oil or lard/ tallow (for frying)

How To:

1. Mix Salmon and Vegetables: In a medium to large bowl, combine the salmon (flake as you add), onion, pepper, celery, parsley, and capers and mix well.

2. Prepare Wet Ingredients: In a small to medium bowl, beat your eggs and then add Worcestershire sauce, Tabasco, crab seasoning, Italian Seasonings, and mustard. Mix to combine.

3. Combine and Add Breadcrumbs: Add the egg mixture above to the salmon mixture and combine. Then add the bread crumbs and mix well. The mixture will be a little moist and should stick together well when forming your patties and cooking.

4. Patty Creation and Cooking: Form into 2 1/2 to 3 inch patties. Melt oil in a large skillet at medium high heat. You want enough oil to come up to about half the height of the patties. When the oil is completely melted and hot, add your patties in batches and cook about five to seven minutes per side until browned and cooked through, flipping once.

5. Serve: As you work through all the patties, set the cooked ones on a rack to dry or on a paper towel to soak up any excess oil. Serve immediately plain or with a little extra chipotle mayo. You will have about 15 to 20 salmon patties.

 

  

Comments:

Serve your salmon patties on a bed of lettuce with a side of coleslaw or summer squash couscous.

A note on some of the ingredients...

Mayonnaise - If you make your own mayo, then that's what you want to use for this recipe! Unfortunately, I cannot seem to make a homemade mayo that works. If it tastes good, it doesn't set up right or if it's nice and creamy, it tastes gross. I am not sure what my problem is, but I can't seem to figure this one out. So, we use Sir Kensington brand mayo and honestly I think it's a great compromise. The chipotle mayo is great, but you don't need to buy it. You could easily make your own by adding diced chipotles in adobo sauce to plain mayo or skip it and just double the amount of plain mayo used.

Bread crumbs - I usually have a lot of bread crumbs sitting around from all my failed attempts at sourdough bread. You can easily make your own breadcrumbs by dicing a few pieces of bread and then letting it sit out for a few days to get hard. Once it's hard, stick it in your Magic Bullet or food processer, crumble it up, and store it in an airtight container until ready to use.

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This recipe was shared at Melt In Your Mouth Monday, Busy Monday, Real Food Wednesday, Show and Share Wednesday, Carole's Chatter Food on Friday, Foodie Friday at Rattlebridge Farm, and Fat Tuesday. Please follow the links for more great recipe ideas!