
Salmon Patties
April 2018
Ingredients
- 1/3 cup finely diced red bell pepper
- 1 tsp. olive oil
- 1 14.75- ounce can pink salmon well-drained
- 1/2 medium red or yellow onion grated
- 1 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- Dash of hot sauce optional
- 1/4 finely chopped fresh Italian parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs lightly beaten
- 1/2 cup Italian-style seasoned bread crumbs
- Canola or light vegetable oil for frying
Instructions
- In a small skillet, sauté red bell pepper in 1 tsp. olive oil over medium heat until soft, 4 to 5 minutes. Let cool. In a large mixing bowl, lightly flake the salmon with a fork to break it down a bit, then add the bell pepper, grated onion, lemon juice, mustard, Worcestershire sauce, hot sauce, parsley, salt, pepper and eggs. Mix well to combine. Stir in bread crumbs until well-incorporated. Heat about 2 Tbs. of canola oil in a large non-stick or well-seasoned cast iron skillet over medium heat. Form salmon mixture into patties, approximately 2-1/2 to 3 inches in diameter and about 1/2-inch thick. Cook the patties (four at a time) until golden brown, about 2 to 3 minutes on each side. Drain on a paper-towel lined platter. Top with choice of sauce (see sauce tips.) Makes 8 to 10 patties. Serves 2 to 4.
Nutrition
Serving: 4gSodium: 290mgCalcium: 12mgVitamin A: 119IUSugar: 1gFiber: 1gPotassium: 30mgCholesterol: 82mgCalories: 44kcalSaturated Fat: 1gFat: 3gProtein: 3gCarbohydrates: 1gIron: 1mg
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