Kittencal's Salmon Cakes/Patties
Plan ahead the salmon mixture needs to be chilled for 2 hours before shaping, this also work using cooked leftover fresh salmon --- for the very best flavor do not use all pink salmon use all red or half red and pink --- I have this yielding for 12 patties that amount is only a guideline it wil depend on the size you make the patties you may make them any size desired, if you have a large family to feed using one more can of salmon won't hurt --- these are just as delicious eaten cold in fact my family prefers them cold :)
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READY IN: 2hrs 6mins
YIELD: 12 patties
UNITS: US
INGREDIENTS
Nutrition- 4(7 ounce) cans red salmon, well drained (soft bones removed or left in, or use half red and pink salmon)
- 1
- 2tablespoons lemon juice
- 2
- 1⁄2
- 1
- 1⁄2cup crushed butter flavored cracker (such as Ritz crackers, more if needed)
- 3
- 3
-
- oil (for frying)
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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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