Kittencal's Salmon Cakes/Patties
photo by Realtor by day, Chef by night
- Ready In:
- 2hrs 6mins
- Ingredients:
- 11
- Yields:
-
12 patties
ingredients
- 4 (7 ounce) cans red salmon, well drained (soft bones removed or left in, or use half red and pink salmon)
- 1 teaspoon garlic powder (can use 1-1/2 teaspoons)
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce (optional but good to add in)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- 1 teaspoon seasoning salt (or to taste, can use white salt)
- 1⁄2 cup crushed butter flavored cracker (such as Ritz crackers, more if needed)
- 3 eggs, lightly beaten
- 3 green onions, finely chopped
- all-purpose flour (as needed)
- oil (for frying)
directions
- Drain the 4 cans salmon well and place in a large bowl; flake with a fork.
- Add in all remaining ingredients except the flour and oil; mix to combine (if the mixture is very moist add in more cracker crumbs using only enough to hold together).
- Cover and refrigerate for 2 or more hours.
- Shape into desired size patties.
- Place about 1/2 cup flour into a shallow bowl or a plate.
- Carefully coat each patty in the flour, then place the coated patties onto a large plate (have all the patties coated before starting to fry).
- Heat oil in a skillet over medium-high heat.
- Fry the patties about 3 minutes on each side or until golden brown.
- Delicious!
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Reviews
-
I love salmon cakes! They always bring me back to my childhood -- and that's a good thing! I thought about cutting the recipe in half but decided against it. I made all the patties and froze half of them for another day. We had these with Recipe #381370. Absolutely delicious! Thanks Kitt! Another recipe to go into make this often file! Made in Honor of Think Pink for Breast Cancer Awareness
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SO delicious. I made these exactly to the recipe and wouldn't want to change a thing. Loved the lemon juice and the green onions in these patties! The three eggs - I'd never have dared to add so many had the recipe not specified three eggs! - meant that they stayed in shape perfectly! Because they are so good cold, I shall be making them often both as a great hot weather dish and for yummy take-to-work lunches. We enjoyed these both warm and cold with KITTENCAL's Recipe #160719 and I'd have to agree they were particularly flavoursome cold. Thank you for sharing another super recipe, KITTENCAL.
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