Salmon Patties
Yes, you can make this classic fish dish with only a few pantry staples.

Temperature: | Medium heat |
Serving size: | 1 patty |
Prep time: | 15 minutes |
Cook time: | 12 minutes |
Total time: | 27 minutes |
Equipment: | Medium bowl Large frying pan |
Utensils: | Stirring spoon Measuring cups and spoons |
Recipe sourced from Oregon SNAP-Ed's Food Hero
Ingredients
1 14.75 ounce can salmon, drained (with or without bones and skin)
1 slice whole wheat bread, torn into small pieces
1 tablespoon light mayonnaise
1 tablespoon lemon juice
2 eggs, lightly beaten
1 medium stalk celery, minced
1 medium carrot, grated
1 medium onion, minced
1 teaspoon olive oil OR vegetable oil
Instructions
- Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
- In a medium bowl, break up the salmon. If canned salmon has bones, mash bones with a fork until smooth. Remove the salmon skin if desired.
- Add torn-up bread, light mayonnaise, lemon juice, eggs, celery, carrot, and onion to bowl and mix well.
- Firmly press about 1/2 cup of the mixture into a 1-inch thick patty, make 5 patties. Put on plate.
- Coat large frying pan in oil and heat on medium heat.
- Place the patties in frying pan and cook until they are golden brown, about 5 to 7 minutes on each side.
Tips
- No salmon? Use canned tuna or mackerel instead.
- No canned salmon? Use 1 to 1½ cups cooked salmon.
- Use ¼ cup dry bread crumbs or cracker crumbs instead of sliced bread.
- Make your own bread crumbs from stale bread.
- Try other finely chopped vegetables such as bell pepper or zucchini.
Ingredients

What goes in Salmon Patties?




