PATTIES: Drain liquid from salmon and reserve for sauce.<
SALMON PATTIES.
remove skin & bones from the canned salmon & discard
Mix salmon, eggs, crushed
When I was learning to cook, my mother started me on this recipe for salmon patties.
You can add a little more seasoning if you like, but this will surely get you started on something simple yet a delight to eat.
Hint:
Prepare side dishes of sweet peas and macaroni and cheese.
A great combination!
Drain both cans of salmon and remove skin and round
Drain salmon.
Add eggs and flour.
Mix; it will be thick. Take 1/2 cup salmon liquid and add to baking powder.
Beat until foamy.
Pour into salmon mixture.
Drop 1/2 teaspoon into hot oil. Use enough oil that will cover the patties well.
Fry until golden brown.
Drain onto paper towel.
Serve hot.
Debone salmon.
Add eggs, flour, meal, ketchup and onions. Slowly add enough milk to make batter that can be dropped into grease.
Heat Teflon pan to medium.
Drop patties by the spoonful into butter flavored Crisco.
Cook until golden brown.
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.
Remove bone and mash salmon.
Beat eggs and add to salmon. Mix milk, flour and meal with salmon.
Drop by spoonfuls into hot cooking oil.
Cook until brown.
Drain on paper towel.
Remove bones and dark skin from canned salmon.
Add eggs and mash well.
Add flour until thick and sticky.
Salt and pepper to taste.
Place corn oil in thick skillet.
Place salmon mixture a tablespoon at a time in grease before it gets hot.
Turn often as each patty will rise twice original size.
After grease gets hot, reduce heat to medium to prevent burning.
Serve with hot buttered biscuits and syrup.
May also serve with catsup or tartar sauce.
n fridge.
Crush the salmon in a roomy bowl, then
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).
b>Salmon patties for 10 minutes (Note: It's possible to cook the patties
In a large bowl, combine salmon, shallots, ginger, egg, crushed red
Drain salmon and remove skin and bones.
Mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture.
Spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups.
Add mixture to fill each cup, just short of full and top with panko crumbs.
Spray tops with vegetable spray and bake in a 375F oven for about 20 minutes or until 160F internally.
Meanwhile, mix the sauce ingredients until smooth and chill.
Drain salmon, reserving 1/3 cup fluid; flake. Combine salmon with bread crumbs, onion and parsley.
Add reserved salmon liquid, eggs, lemon juice and pepper; mix well. Shape into patties. Fry salmon patties in oil over medium heat until lightly browned on both sides. Serve hot. Garnish with lemon wedges. Makes 6 servings.
Saute onions in 1 TBS olive oil until cooked through but not brown.
Drain liquid from the salmon.
Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
Form mixture into patties.
Melt butter and oil in a pan.
Brown salmon patties on both sides (about 4-5 minutes per side).
Place cooked patties on a paper towl to absorb excess oil.
In mixing bowl, combine salmon with broth, eggs, corn meal and flour.
Mix thoroughly and add additional flour and meal if too moist.
Add onions; stir thoroughly and heat oil in skillet.
Pat salmon out into desired size patties and place in skillet.
Cook on medium-high heat for about 3 minutes; turn over and cook other side for 3 minutes.
Continue cooking and turning patties until golden brown.
Place paper towels on plate.
Place patties on plate and serve.
Pick through salmon taking out bones and skin; break up chunks with fork.
Beat eggs with fork; add to salmon.
Put half slice of low carb bread in food processor and pulse until crumbly.
Add bread and onion to salmon-egg mixture.
Mix lightly.
Spray frypan with vegetable spray (Pam).
Make 4 patties and place in frypan.
Sprinkle liberally with lemon pepper seasoning (very important ingredient for flavor).
Fry patties lightly, flip and fry other side, approximately 10-15 minutes total.
Drain salmon, reserving 1/3 cup liquid; flake. In medium bowl, combine salmon, scd bread crumbs, onion, and parsley.
Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well.
Shape into 6 patties. In skillet, fry salmon patties in olive oil over medium heat until lightly browned on both sides.
Serve hot; garnish with lemon wedges.