Salmon Patties
Yes, you can make this classic fish dish with only a few pantry staples.
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
Equipment & Utensils
- Medium bowl
- Large frying pan
- Stirring spoon
- Measuring cups and spoons
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 1/4 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.
Nutrition Facts
Serving Size
1 patty
Per serving
Amount
Calories
170
Total Fat
7g
Sodium
340mg
Total Carbohydrate
7g
Protein
18g
Recipe sourced from Oregon SNAP-Ed's Food Hero
