Salmon Patties
- Carbohydrate 4.77441200063164 g
- Cholesterol 0.0588 mg
- Fat 1.00522400029623 g
- Fiber 0.42412000953727 g
- Protein 0.91884400007439 g
- Saturated Fat 0.17835480004281 g
- Serving Size 1 1 Serving (15g)
- Sodium 103.762700000276 mg
- Sugar 4.35029199109437 g
- Trans Fat 0.0570338000097325 g
- Calories 32 calories
Step-by-step
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
The ingredient list fails to mention that canned salmon contains fine, edible bones which must be mashed thoroughly into the mixture to prevent unexpected hard textures. A standard fork works adequately for this breakdown, though a potato masher speeds up the process significantly when handling large quantities. Make sure to drain the liquid into a separate small container rather than discarding it immediately, as moisture levels in canned fish vary widely and you will need that retained juice to adjust the binder consistency.
Forming these mixture portions requires a gentle touch to avoid compacting the protein too tightly, which results in a dense, rubbery bite instead of a tender interior. A stainless steel skillet distributes heat more evenly than aluminum pans, preventing the seasoned bread crumbs from scorching before the center reaches serving temperature. Heat the olive oil over medium-low heat for roughly three minutes until it shimmers across the pan surface before introducing the fish cakes.
Turning the patties too early will cause structural failure because the egg needs thermal energy to coagulate fully and bind the components together. Wait until the bottom crust turns a deep golden brown, typically requiring four minutes per side, before attempting to flip them with a thin metal spatula. Drained paper towels placed on a wire rack allow excess oil to escape without softening the crispy exterior crust through trapped steam accumulation.
Fresh salmon behaves differently in this formulation due to its higher moisture content and lack of pre-cooking, requiring the addition of extra binder such as flour or additional bread crumbs to hold shape. When substituting fresh fish, mince the raw fillet finely with a chef knife rather than grinding it to maintain a distinct texture that mimics the flaked consistency found in canned varieties.
