Prep 15 mins
Cook 10 mins
From All Recipes Reminds me of the salmon cakes my Mum used to make.
- 1 (14 3/4 ounce) can salmon, drained and flaked
- 2 eggs, beaten
- 1⁄4 cup garlic and herb seasoned dry bread crumb
- 1⁄4 cup dry potato flakes
- 1 medium onion, minced
- 1 garlic clove, minced
- 1⁄4 teaspoon dried dill weed
- 1⁄4 teaspoon celery salt
- salt and pepper
- 2 tablespoons olive oil
- In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper.
- Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
- Heat olive oil in a medium skillet over medium heat.
- In batches, cook patties about 5 minutes on each side, until lightly browned.
Salmon patties are something that we had probably once a week when I was growing up. I used a 6 oz can of salmon with 2 eggs, the specified potato flakes and gluten free breadcrumbs. As the salmon is salty enough I omitted the celery salt and added in lemon pepper. The patties were formed and refrigerated for a hour or so before cooking in hot oil. The patties were crispy on the outside and tender inside. I can see me making this again. Thanks for posting.
For me, these were perfect. I chilled the patties in the refrigerator a couple of hours before pan-frying them and they held together just fine. My husband said he didn't detect much of a salmon flavor -- which is probably why I liked them! Try as I might, I just don't like salmon, except in salmon patties! I served with a dill sauce (mayo, sour cream, lemon juice, dill, salt & pepper). I was quite pleased with the result! Thank you!
These turned out great! I had trouble with them falling apart though.