PATTIES: Drain liquid from salmon and reserve for sauce.<
SALMON PATTIES.
remove skin & bones from the canned salmon & discard
Mix salmon, eggs
Salmon Patties:
Saute green onions and
Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
In a large bowl, put salmon.
If desired, remove any large pieces of skin.
With fork, flake salmon and crush the small bones.
Add remaining ingredients except oil.
Mix well with clean hands and form into patties about 1/2-inch thick.
Heat large frying pan on a griddle with enough oil in it to grease bottom of pan.
Fry salmon patties (4 to 5 at a time) over medium heat on one side until browned.
Turn and brown other side.
Remove to heated platter.
Add a little more oil and cook remaining patties. Serves 4 to 6.
Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties.
Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.
Pour oil off salmon; remove bone.
Crumble 2 slices bread and one egg.
Mix with salmon until smooth.
Sift meal and flour together.
Press salmon mixture into patties, in meal mixture.
Put oil in skillet; let get hot.
Put salmon patties in; let brown, then turn until completely crispy brown.
Lay on paper towel until drained.
Serve.
Mix all ingredients except vegetable oil. Shape salmon mixture into 6 patties. Heat 1 1/2 to 2-inches of oil in a heavy skillet until hot. Fry patties, turning once until golden brown, about 8 minutes; place on paper towel to drain. And there you have your very own tasty lemon-dill salmon patties.
Put salmon in bowl. Take all black skin and bones out.
Add the water.
Mash up crackers with your hands.
Add the crackers and egg.
Mash up.
Make patties.
Deep fry on medium-high heat until brown on one side, then turn and brown.
You can put corn flakes and crackers.
Make sure you can roll patties so they don't fall apart.
Drain and flake salmon, reserving 1/3 cup liquid. Combine salmon with green onions, parsley and bread crumbs. Add beaten eggs, mustard, lemon juice and reserved salmon liquid. Fry salmon patties in oil over medium heat until lightly browned on both sides. Makes 6 servings.
About 30 minutes before serving:
Prepare spinach as label directs; drain.
Arrange spinach on warm platter; keep warm.
In large bowl, combine salmon, eggs, bread crumbs, salt, pepper and 1/8 teaspoon dill weed.
Shape salmon mixture into four 1-inch thick round patties.
In 10-inch skillet over medium heat, in hot salad oil, cook salmon patties 5 minutes or until browned on both sides, turning once.
Drain 16 ounce can salmon and remove skin and bones.
Mix all ingredients and form into patties.
Brown in a lightly greased skillet on both sides.
Combine first three ingredients, make 4 patties and fry until crispy on both sides.
Make a medium white sauce.
Add cooked peas. Add salt and pepper to taste.
Serve salmon patties with creamed peas spooned over.
Open the can of Salmon, and place in a container
o taste.
Add breadcrumbs, salmon, onion, lemon peel and juice
Mix all ingredients together.
Heat about 2 tablespoons butter in a large skillet to medium temperature.
Make mixture into patties.
Drop patties onto butter in skillet.
Make sure to keep lots of butter in skillet; add more if necessary.
Don't flip patties until they are nice and brown on first side or they will fall apart.
Carefully flip them with a large spatula.
Continue to fry until nice and dark golden brown. Remove patties to a serving plate.
Pour the Special Sauce over the patties (see following).
Cook potatoes in boiling salted water for 10 mins. Drain and mash. Set aside to cool.
Combine salmon, potato, Worcestershire sauce, tomato sauce, pickles, lemon zest and parsley. Season. Shape into 12 patties and chill for 30 mins.
Dredge patties in flour, beaten eggs and breadcrumbs, pressing lightly until coated. Heat oil and cook patties for 3-5 mins, until golden, then flip and lightly cook other side, about 2 mins.
Serve salmon patties with mayonnaise, steamed mixed vegetables and lemon wedges.
Drain salmon, reserving liquid.
Flake and clean salmon and blend it with the reserved liquid and the remaining ingredients. Add more crackers or another egg if the consistency will not make firm patties.
After you make the patties, fry them in a skillet. Fry with 2 or 3 tablespoons melted butter.
Brown on both sides. Serve with sliced lemon wedges.
Drain and flake salmon in a large bowl. Add all other ingredients. Shape into patties. Place on a cookie sheet that has been sprayed with nonstick cooking spray. Spray the top of the patties with the cooking spray. Place in a Pre-heated 350 degree oven for 10 minutes then flip the patties and cook for 10 minutes more. Cooking time is not exact. Cook until both sides are golden brown.
In a large bowl, combine salmon, shallots, ginger, egg, crushed red