Salmon Patties

"Salmon Patties - Quick and easy. The Cheddar cheese really makes this recipe. One of my family's favorite meals. Usually serve it with Mac and cheese."
 
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Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • If using canned salmon, drain and pick over to remove hard cartilage and bones.
  • Finely chop onion.
  • Using fork, flake the salmon and then combine in a medium bowl with onion, egg, bread crumbs, Worcestershire, hot sauce, black pepper, cheese and parsley.
  • Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds about 1/2" thick.
  • Sprinkle flour on a plate and dredge the patties, coating well, but dusting off excess flour.
  • Place patties in the refrigerator and let set for 30 minutes.
  • Heat the butter in a large skillet until foamy and hot.
  • Add the patties and brown both sides, cooking about 5 minutes.
  • Remove the patties from the pan and drain on paper towels.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. SO yummy! I can't wait to have them, again!
     
  5. 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.
     
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RECIPE SUBMITTED BY

I live in Staten Island, NY with my family. I realy enjoy cooking and since I work full time, cook mostly on weekends. I love trying new recipes.
 
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