Salmon Patties

This is a quick recipe for those in a hurry.

I just tried it tonight and with a little variation of the original recipe I thoroughly enjoyed my patty. Excellent bread crumbs to use are seasoned bread crumbs. I have attached the recipe for them. I had pink salmon so that is what I used.

Yields: 8 patties

Ingredients:

2 (14.75 ounce) cans wild red salmon or pink salmon

2 large eggs

6 green onions, minced

1/2 cup bread crumbs

1/2 cup grated parmesan

1 lime, juiced

4 tablespoons avocado oil or olive oil

Instructions:

Drain salmon and pick out all of the good meat you want to use.

I’m sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.

In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.

Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.

Serve warm. They also taste excellent cold on top of salad or on a bun with lettuce, onion & tomato.

Seasoned bread crumbs

8 slices of dry bread

3 tbls grated Parmesan cheese

1 1/2 tbls instant minced onion

1 tbls dried parsley flakes

1/2 tsp salt

dash of cayenne pepper

2 tsp whole leaf oregano

1/4 tsp whole leaf marjoram

1/4 tsp dry mustard

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp fennel seed

1/4 tsp whole leaf basil

Cube bread and add in a blender or food processor, whirl until bread is fine crumbs. /bread crumbs may be refrigerated up to 2 weeks or frozen for up to 3 months in an airtight container.