Salmon Patties

I grew up eating salmon patties quite often. My dad would make them and they were always a hit. They are not only delicious, but they go with just about every side you can think of. We live in fish taco country here in the San Diego area, so by the time Lent rolls around- we are looking for something new to satisfy our Fish Friday needs. I hope you love this easy, fast, and delicious recipe as much as we do! Enjoy.

Salmon Patties

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You will need:

  • 20 oz of canned boneless and skinless salmon (Chicken of the Sea is the brand I prefer. I buy 4 of their 5oz cans. Pouches work great too!)
  • 1 cup of Italian style breadcrumbs
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup canola oil
  • fresh lemon for serving
  • 10 inch cast iron or non-stick skillet (if you have a bigger skillet, you will need a bit more oil. The oil should cover the entire bottom of the skillet)

To start, drain almost all of the liquid from the canned salmon. Reserve 2 tbsp of the liquid in the bowl you will use to mix everything. Empty each can of salmon into the bowl. Pour the 1 cup of bread crumbs in over the salmon. Crack two whole eggs in, and finish with the salt and pepper. Use a spoon, or your hands (my preferred method), to mix everything around.

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Preheat your cast iron or non-stick skillet with the 1/4 cup of canola oil over med-high heat. Once all of the ingredients are mixed, go ahead and form it into patties. The mixture will be sort of wet and crumbly, but use your hands and gentle pressure to form them into circular patties. Once formed, place them onto a flat surface and let them rest while the oil heats. You should get 8 medium sized patties out of this mixture.

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Once the oil is heated through, gently lay four patties down to cook. The oil should sizzle enough to cook them, but not be so hot that it sputters and smokes. The patties will cook for 3-5 minutes on each side until golden brown. When you are ready to flip them, make sure you have a firm spatula and are careful not to break the patty. Once golden on each side, set on a paper towel to soak up any excess oil. These are cooked quickly and at a shallow depth, so they are never greasy or heavy.

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Once all the patties are cooked, serve them on a plate alongside a slice of lemon. We like to eat ours with a side of roasted or steamed veggies. We typically have 2 patties per adult, and 1 per child. I grew up eating mine with ketchup, so that is how I like to eat mine, but I have also had them with tartar sauce, creamy dill sauce, and even A1 sauce! Whatever works for you.

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Today is Palm Sunday, the start of Holy Week. This Friday is Good Friday and a fasting day. This recipe is one you should consider for your primary meal. It is filling, nutritious, and also meatless! If you do make this, please let me know what you think. It is budget friendly and really is a huge hit among kids and adults.

I also want to say thank you to everyone who has reached out to my husband and I via text, Facebook, and Instagram with your prayers, well-wishes, and kind thoughts regarding our son’s diagnosis. It means the world to us to have such an amazing support system. We really do appreciate the time you took to share kindness with us.

As always, thank you for your support. If you don’t already- give me a follow over on Instagram.

Lots of love and many blessings,

Chelsea

When the great crowd that had come to the feast heard
that Jesus was coming to Jerusalem,
they took palm branches and went out to meet him, and cried out:
“Hosanna!
“Blessed is he who comes in the name of the Lord,
the king of Israel.”

John 12: 12-13

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