Salmon Patties With Dill Sauce
- Ready In:
- 27mins
- Ingredients:
- 15
- Serves:
-
4-8
ingredients
-
FOR THE PATTIES
- 16 ounces of leftover salmon or 16 ounces canned salmon
- 2 cups loosely packed soft breadcrumbs
- 1⁄3 1/3 cup chives or 1/3 cup shallot
- 1⁄4 cup milk
- 2 eggs, beaten
- 2 tablespoons finely chopped parsley or 2 teaspoons dried parsley
- 2 tablespoons lemon juice
- 1⁄8 teaspoon finely ground black pepper
- 1⁄4 teaspoon dill weed
- 3⁄4 cup cracker crumb (I use Ritz crackers)
- 4 tablespoons butter or 4 tablespoons margarine
-
FOR THE DILL SAUCE
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream or 1/4 cup plain yogurt
- 1⁄2 teaspoon dill weed
- 1 1⁄2 teaspoons lemon juice
directions
- Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.
- In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.
- Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
- Dip patties into cracker crumbs to coat.
- Melt butter or margarine in a large skillet.
- Pan fry patties until golden brown on both sides.
- Serve with Dill Sauce.
- OPTIONAL: Serve with lemon wedges to squeeze over patties.
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Reviews
-
I'm giving this recipe five stars for flavor - but the patties were actually a little heavier than we prefer - will add another egg next time and maybe whip the recipe before "loosely" forming the patties. Other than the heaviness - which is personal preference - taste is excellent. We added 2 oz of chopped pimentos for color. The dill sauce was just wonderful! Will make this again. Thank you for sharing this recipe!
RECIPE SUBMITTED BY
cassiesmydog
Burleson, Texas