This is very simple to prepare and very tasty.
2 cans salmon (approx 7 oz each)
12 saltine crackers, crushed
1 egg,
2 tbsp mayonnaise
1 tbsp chopped parsley
Mix all these ingredients together. (I think I ended up using basil instead of parsley.... I don't know what I grabbed from my herb garden, but it tasted fine either way!) Coat the bottom of a pan with oil (I used olive oil) and form 7 to 8 patties. I formed round balls and then flattened them with the spatula, it works better for me this way. Brown on each side on medium high heat and you're done!
I'm going to make this! I have some frozen salmon in the freezer.
ReplyDeleteMmmm...perfect time of year for salmon patties. Second one I saw today and in my comment I mentioned I like to see how other's make their salmon patties. Yours look good! I like to use yuca in mine!
ReplyDeleteYou might like to check out my mom's tuna fritters which work well with canned salmon too. They come out looking like patties too, but are like a fluffy fried patty type thing. Check it out:
ReplyDeletehttp://nathanscomida.blogspot.com/2009/06/tortitas-de-atun-mexican-tuna-fritters.html
Yours look good, my sinful self would make em into balls, and pass em through flour and deep-fry them LOL. like albondigas ha ha, yours is a very healthy take of the mentioned :)
Elisa, I'd like to know how they turned out.
ReplyDeleteLyndsey, Yes, I believe I saw a post of yours for salmon patties last year. Yuca is not that easy to come by here. When I do find it, I'll give it a try.
Nathan, interesting twist for tuna!