These salmon patties are quick and easy to make, and they taste great! They use simple ingredients that you probably have in your cupboard right now.
I like to use canned sockeye salmon, because I find it more flavorful. This recipe also works well with the more economical pink salmon - or you could compromise and use one can of each.
Canned salmon includes bones, which are a good source of calcium. They are soft enough to eat. Just mash them well with a fork.
Check that you have these staples at home
- in the cupboard
- 2 cans of salmon
- vegetable oil
- in the fridge or freezer
- bread crumbs
- frozen corn
- red onion
Get out your equipment
- a medium-sized bowl
- a mixing spoon
- a can opener
- measuring cups and spoons
- a shallow bowl
- a skillet
- a flipper
2 cans (each 6 oz/184 g) salmon, drained
1/2 cup/125 mL whole wheat bread crumbs
1/2 cup/125 mL corn
1/4 cup/60 mL chopped red onion
2 Tbsp/30 mL cornmeal
1/4 tsp/1 mL salt
1/4 tsp/1 mL pepper
1/2 cup/125 mL more bread crumbs
2 tsp/10 mL cooking oil
With a fork, flake the salmon into a bowl. Use the fork to mash any visible bones.
Add the eggs, first amount of bread crumbs, corn, onion, cornmeal, salt and pepper.
Using your hands, form patties, using about 1/3 cup/80 mL per patty.
Put the second amount of bread crumbs into a shallow bowl.
Preheat a large skillet.
Add the oil to the skillet.
Dip each patty into the crumbs, turning it to coat both sides, and place it into the skillet.
Cook a few minutes on each side, until browned.
- Use any sweet onion in place of red onion.
- If you don't have cornmeal, just increase the amount of bread crumbs.
Ideas for making this recipe your own
- Use these patties as burgers! Serve them on hamburger buns with your favourite condiments.
- I store bread crumbs in the freezer, where they stay fresh for a long time.
Serve this dish with
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