Try this Salmon Patties or Croquettes recipe, or contribute your own.
- Carbohydrate 2.933875 g
- Cholesterol 2.45 mg
- Fat 0.539 g
- Fiber 0 g
- Protein 2.027375 g
- Saturated Fat 0.33565 g
- Serving Size 1 1 Serving (61g)
- Sodium 82.7326432291667 mg
- Sugar 2.933875 g
- Trans Fat 0.0275625 g
- Calories 24 calories
Step-by-step
- Drain salmon and pick out round backbones and larger pieces of skin.
- Put salmon in a large bowl and add eggs, onion, breadcrumbs and salt and pepper.
- Mix together until well blended then form into patties. I usually get 8 or 9 out of 2 cans of salmon.
- Pour oil into skillet and heat on medium-high heat. Place patties in pan and fry about 3 minutes on each side, until well browned and crisp.
- Drain on paper towel lined plate for a few minutes before serving.
Canned salmon carries variable moisture levels depending on the brand and canning liquid, meaning the specified amount of breadcrumbs may occasionally need adjustment to achieve a cohesive mixture. Freshly minced onions release water as they sit, which can thin the batter if mixed too far in advance. Combining the ingredients just before shaping prevents the mixture from turning soggy.
Scaling this preparation upward requires careful attention to pan crowding. Frying multiple batches demands fresh oil between rounds to maintain the medium-high temperature needed for proper crisping, since residual bits burn quickly and impart bitterness. Each patty requires roughly three minutes per side to develop a deeply browned crust without overcooking the interior.
Adjusting the yield downward is straightforward when working with single cans, maintaining the ratio of one egg per can to ensure proper structural integrity during frying. Draining the finished patties on a wire rack rather than a flat paper towel prevents steam from softening the bottom crust.
