Oatmeal Salmon Patties

photo by PaulaG



- Ready In:
- 18mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 (7 ounce) cans boneless skinless pink salmon
- 3⁄4 cup quaker old fashioned oats, uncooked
- 1⁄3 cup skim milk or 1/3 cup low-fat milk
- 1 egg whites or 1 egg
- 2 tablespoons finely chopped onions
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1 tablespoon margarine
directions
- Combined all ingredients except margarine; mix well.
- Shape to form oval patties about 1/2 inch thick.
- Pan fry the patties in margarine over medium heat for 3-4 minutes on each side or until golden brown and heated through.
- Serve hot.
Reviews
-
These are very tasty. I used gluten free rolled oats that were processed just enough to break up the flakes. After mixing, the mixture was allowed to rest for a few minutes before shaping. The rest period allowed for the oats to absorb some of the moisture. After forming the patties they also rested while the oil heated. The oats produced a nice moist pattie that held together nicely. At serving time they were topped with a creamy horseradish sauce.
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Tweaks
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I like this recipe for salmon patties because it uses oatmeal instead of bread crumbs or crackers. I add lemon pepper and salt and pepper so that it has a bit more zing. Also, since I have a dairy allergy, I used rice milk in place of the milk, and fried them in olive oil with a bit of "buttery spread". All my kids loved them; good with mayonaise on top, no bun needed. It was easy for my 12 year old to mix and shape, so it will be a regular on the menu.
RECIPE SUBMITTED BY
kindcook
United States