Prep 20 mins
Cook 20 mins
These are very flavorful, and are equally good with a comparable amount of cooked shrimp or canned king crab instead of the salmon. Back in the dark ages when I was in high school, my Home Economics teacher said that the salmon bones were a good source of calcium so I use them too. These patties are healthy also; no added salt and made with a healthy oil. Add mashed potatoes and English peas for a great comfort meal.
- 2 (14 ounce) cans pink salmon or 2 (14 ounce) cans red salmon
- 2 medium white onions or 2 medium yellow onions
- 1 tablespoon minced garlic
- 2 large eggs
- 1⁄4 cup evaporated milk
- 2 lemons, juice of
- 1 cup garlic herb seasoned bread crumbs (I use Progresso)
- 1⁄2 cup canola oil
- Drain the liquid from the salmon.
- Remove the skin, but keep the bones.
- Cut the onions into small chunks and place into a food processor with the minced garlic.
- Process on pulse until the onions are minced.
- (If doing by hand, grate the onions and mix with the garlic in a large mixing bowl.) Add the salmon, eggs, evaporated milk and lemon juice to the onion-garlic mixture in the food processor.
- Process until smooth.
- (If doing by hand, mash the salmon with a potato masher to as fine a texture as possible, and add along with the same ingred- ients as above to the onion-garlic mixture in the bowl, and mix well) Scrape the food processor contents into a large mixing bowl.
- Add the seasoned bread crumbs 1/3 cup at a time, mixing well after each addition.
- You may need more or less than 1 cup of the bread crumbs de- pending on how juicy your salmon, onions or lemons are.
- You want to add enough bread crumbs so that the mixture holds together well enough to form the patties.
- Form the mixture into patties 1/2 inch thick.
- Heat the canola oil in a large skillet over medium heat.
- Fry the patties on medium heat about 5-6 minutes per side until golden brown.
- You will have two batches of patties so you may have to add a little more oil to fry the second batch.
These were tasty. I made them as the recipe called, but I added 1 tsp dried dill. They were fast and economical. I served them with steamed cauliflower and a white sauce, and I put out fresh fruit and yogurt as well. We all thought it was a nice change of pace. Thanks for the great recipe. I will make these again.