Salmon Patties


 

Steve Petrone

TVWBB Diamond Member
2 cans salmon (remove bones, skin, dark meat)
1 can tuna
3 eggs
2 pinches salt
black pepper
1/2 teaspoon italian seasoning
1/4 cup cornbread mix
1 grated carrot
1 minced celery stalk
1/3 of an onion minced
1 minced clove garlic
form into patties
dredge in cornmeal mix seasoned with Lawry's seasoning
fry in canola oil till brown
 
Here is a similar recipe I lifted from Cooking Light years ago. We have made it several times. Some mods we do include using Panko bread crumbs instead of crackers and making several small patties instead of 4 big ones.

Using the salmon that comes in the pouches/envelopes does away with picking out bones. It is clean!

Crispy Salmon Cakes with Lemon-Caper Mayonnaise

Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise -- used here instead of commercial tartar sauce -- is also great with other fish.

Flavored Mayonnaise:
6 tablespoons Hellman’s canola mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper

Salmon Cakes:
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup sliced green onions
1 cup crushed fat-free saltine crackers (about 30 crackers), divided
3 tablespoons Dijon mustard
1/4 teaspoon freshly ground black pepper
2 (7.1-ounce) envelope-packages of salmon
1 large egg, lightly beaten

To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Use rest of crushed crackers to coat each patty. Cover and chill 20 minutes.

Heat olive oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. May need to add oil during the cooking to avoid dry pan. Serve the salmon cakes with flavored mayonnaise.


Yield: 4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise)
 
Steve, can you sub panko or breadcrumbs for the cornbread mix?



2 cans salmon (remove bones, skin, dark meat)
1 can tuna
3 eggs
2 pinches salt
black pepper
1/2 teaspoon italian seasoning
1/4 cup cornbread mix
1 grated carrot
1 minced celery stalk
1/3 of an onion minced
1 minced clove garlic
form into patties
dredge in cornmeal mix seasoned with Lawry's seasoning
fry in canola oil till brown
 

 

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