This recipe takes me back to my childhood. I miss making a salmon patty for dinner with my mother a few times every month. This simple salmon paties recipe is not only budget-friendly but also quick and Super Easy to make. Serve them with potatoes, side salads or your favorite vegetables and a week's dinner is easy!
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Simple recipes for salmon patties
These salmon patties are one of my favorite paintry dinner. I use canned salmon, which does not mean disturbance and no extra time for cooking – just ready to mix the gentle flakes of salmon. The patties are quick and easily thankful for eggs and breadcrumbs, surprisingly moist and cook golden and crisp on the outside. The main thing is to cook them in a batch and to be mild while reversing (even though I had never been lying on me before!)
The fresh salmon can be very charming, which is why I prefer the canned salmon for this recipe. I use a skinless, boneless pink, canned salmon, but you can also buy a tall coaches of a wild-sailed pink salmon to save more money. Just be prepared to relieve the bones and skin! If you only have a candy tuna I recommend Tuna patties The recipe, which is equally simple and delicious.
Salmon paties
These simple salmon patties are made with canned salmon and simple pantry staples for a budget-friendly dinner that are crisp on the outside and agile on the outside.
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- 3 x 5 ounces. Can Skinless, Boneless Pink Salmon* (Wild Capsted) ($ 6.42)
- ¼ Cup Finely dice onion ($ 0.21)
- ¼ Tsp Salt ($ 0.02)
- ¼ Tsp Fresh crack black pepper ($ 0.02)
- 1 Large eggs, lightly hit ($ 0.37)
- 5 Tbsp Plain breadcrumbs ($ 0.30)
- 1 Tbsp Lemon ($ 0.58)
- ⅓ Cup Cooking oil ($ 0.24)
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Remove the liquid from the canned salmon and place it in a large bowl of reddish. (If you do not have a skinny/bone salad, be sure to remove all the bones and skin from the salmon). Stir in a yellow color in a bowl.
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In the bowl, add finely cook onion, salt, pepper, eggs, breadcrumbs and lemon juice. Mix all the ingredients together until combined.
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Now start shaping the salmon mixture in large patties. Take 3-4 tablespoons of the mixture and shape the patties with your hands. You should end with 6-7 patties. Set the patties aside.
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Heat the cooking oil in a medium heat in cast iron skillet. ** Once the oil is heated, add the patty in the skillet and cook in 2 batchs. Cook the patties for about 3 minutes on each side until golden brown. *** When cooking on the other side, gently flip it to the patty to prevent them from breaking.
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Rest the patties cooked on the wire rack. Serve extra lemon wedges (optional) and hot on your favorite sides.
We see how it is Calculate the recipe costs here??
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Big mixing bowl
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Cast iron skillet
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Wire rack
**I often make salmon patty and it looks like it is best to cook Cast iron skillets?? However, if you want, you can definitely use different skillet.
*** I love the second batch of patties Take the heat down Just a short reason the skillet and the oil are really hot!
Service: 1BarCalories: 256KcelCarbohydrates: 7GProtein: 19GFat: 17GSodium: 440MillilgramFiber: 1G
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How to make Salmon Patiges step-by-step photos
Collect all your elements: If you don't already have, start removing the liquid from three 5 oz. Skinless, non -bone pink pink yellow coaches. If your reddish -yellow skin/unstable, be sure to remove all the bones and skin before continuing the recipe.
Combine the ingredients: Place the sliced salmon in a large mixing bowl of 3 cups of finely chopped onion, ¼ tsp salt, ¼ tsp fresh crack black pepper, 1 large lightly killed eggs, 5 tbsp plain breadcrumbs and 1 tbsp lemon juice.
Mix well to combine everything.
Size to Patties: Use 3-4 tablespoons of salmon mixture to make each patty. Use your hands to create and shape the mixture in the same size, equally size. When I make this recipe, I usually get 6-7 patties. Set everyone aside without using all the mixture.
Cook: Add a cup of cooking oil to medium heat on medium heat (when I make this salmon patty, I prefer cast iron skillet, but you can use any skillet to your liking). When the oil is hot, place the prepared patties in the skillet and cook them in two batches. Cook for about 3 minutes on each side until golden brown. Be mild to turn, they will not fall down!
I recommend bringing a little heat down before cooking another batch. Skill and oil are already hot from a lot of cooking.
Take rest and serve: Before serving, let your ready homemade salmon patties rest on the wire rack. Enjoy!
Masala idea
Your favorite seasoning in these salmon patties with canned salmon is free to make them their own. Try the Old Bay seasoning ½ to 1 teaspoon, Garlic herb spiceLemon pepper, Cajun MasalaOr even all of your favorite all-heating seasoning salt. A little dried dill, garlic powder or paprika will not hurt! If your chosen spice mixture already reduce the amount of salt and pepper, the amount of salt and pepper.
In the photos here, I served with this canned salmon patties Air-fried potatoesLemon wedges, and SauceBut they are extremely versatile. I also love them Mushroom rice Or my Broccoli cherry barrel And a simple vegetarian sides like green beans or sown zucchini. They are also fantastic at the top of the salad, think Neos salad-Style, but with a warm or cold or cold) salmon patty instead of tuna.
Storage and rehatiting
I store my cooled salmon cakes in airtight containers in the fridge for 3-4 days. To re -heat, I like to pop into the skillet on medium heat for a few minutes on each side to bring back that crisp edge. You can also heat them in the microwave or enjoy the cold! To freeze, wrap them well with plastic and place them in a freezer-safe bag or container for 2-3 months. Re -heated and allow them to melt in the fridge before serving.