I was disappointed with these. The cheddar is a nice touch, but the mixture was really hard to work with -- by the time I was shaping the last patty, I had a sticky mess on my hands. If I make these again, I'll try dry breadcrumbs. Also, I thought the 4 tbs. of butter for frying was way too much and not necessary.
I made these the other night and we found them to be very tasty and satisfying.<br/><br/>I used a 415 gram can of red salmon, red onion, dry corn flake crumbs, parmesan cheese as I didn't have any cheddar and extra parsley as I misread the quantity, fashioning the mixture into 9 small to medium sized patties. As another review noted, the mixture was messy to handle. I got around this by rinsing my hands a couple of times throughout the process and moulding the patties with wet hands. I needed to add and extra egg to get the mixture to hold together.<br/><br/>Will make these again for sure. Thanks for a great recipe!
This was sooo good! I'm not really a big fan of salmon patties, but the cheese made such a difference! I used about 2/3 cup dry breadcrumbs, and it held together nicely. I used sharp cheddar, fresh parsley (about 2 T) and just eyeballed the W and hot sauces to our taste. 5 mins on each side on about med. heat gave a perfect crisp crust. Thanks so much!
SO yummy! I can't wait to have them, again!
I left the cheese out, and it still was pretty good. They were a bit too moist to work with, but I was so hungry, I didn't mind not having perfect patties.
I made this for my husband (I do not care for Salmon). He loved them and he especially like the cheddar cheese in the mixture. I did not have a problem with shaping the patties because I kept my hands floured. My husband said that I can make this for him any time I want. Thanks for sharing, LoraineZ.