Salmon Patties
Salmon patties are a popular American dish made with flaked canned salmon mixed with mashed potatoes, breadcrumbs, egg, and seasonings. They are often served with tartar sauce, ketchup, or mayonnaise.
Salmon patties are a popular American dish made with flaked canned salmon mixed with mashed potatoes, breadcrumbs, egg, and seasonings. They are often served with tartar sauce, ketchup, or mayonnaise.
- 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.
Working Within Pantry Constraints
Relying on canned protein requires managing moisture levels carefully before the mixture ever hits the skillet. Canned salmon holds considerable liquid, which must be drained and saved rather than discarded outright. Incorporating dry breadcrumbs and a single whole egg acts as the primary binder, absorbing excess hydration so the formed shapes retain structural integrity during pan-frying.
Achieving Doneness by Sight and Sound
Assessing doneness relies entirely on visual and auditory cues rather than internal probing with a thermometer. Heat the olive oil over medium flame, ensuring the fat shimmers before introducing the formed disks to the pan. Cook each side for approximately four to five minutes until a deep golden-brown crust forms across the surface. The sound of the sizzle will transition from a sharp splutter to a gentler hiss as the internal moisture releases and evaporates.
Historical Roots of Canned Fish Cookery
Utilizing preserved seafood gained widespread popularity during periods of economic rationing and the expansion of the commercial canning industry in the nineteenth and early twentieth centuries. Home cooks adapted fresh fish techniques to shelf-stable alternatives, extending expensive protein sources with inexpensive extenders like breadcrumbs and potatoes. This culinary tradition persists today as an efficient method for turning pantry inventory into a hot meal within thirty minutes.
