I love salmon patties. They are a fast and easy meal and are packed with nutrients. Canned salmon is the key to a great salmon patty. You want to drain off any liquid from the can. My husband prefers it when I discard most of the salmon skin, but that is a personal preference. The recipe works great with or without the salmon skin.
I add finely diced carrots and celery to to patties. It lightens the texture, adds a little color and adds some veggies which is always a win. It is important to chop them very finely. I have even used my food processor to chop them. After they are chopped, I like to cook the veggies in the microwave for 3 minutes on high. It softens them and they release a little moisture.
I prefer to cook the patties in avocado oil, but you can cook them in vegetable oil if you prefer. Either way, they are delicious and come together for a quick meal.
- 1/2 Cup finely chopped celery from 1-2 stalks.
- 1/2 Cup Finely Chopped Carrots from 2 medium carrots.
- 1 14.75 Ounce Can of Salmon, drained.
- 1 Cup Saltine Cracker Crumbs (from 20 saltines)
- 1/2 teaspoon Coarse Sea Salt
- 2 Eggs
- 2 Tablespoons Avocado or Vegetable Oil
- Chop Celery and Carrots very finely and place in a small microwave safe bowl. Microwave on high for 3 minutes to soften the carrots and celery.
- In a large bowl, mix salmon, carrots, celery, cracker crumbs, salt, and eggs.
- Heat 2 Tablespoons of avocado of vegetable oil in a large nonstick skillet over medium-high heat.
- Form salmon mixture into 7 patties and place in the heated skillet.
- Cook on the first side 3-4 minutes until crisp on bottom and golden brown. Gently flip the patties and cook another 3-4 minutes until cooked through.
- Serve immediately.
It is important to drain the liquid from the canned salmon. I sometimes remove the salmon skin, You can leave it in if you prefer.
Make sure the carrots and celery are chopped very finely. I sometimes use my food processor.
I crush the cracker crumbs with my hands and the sizes of pieces is varied. They do not have to be completely powdery.
Avocado oil or vegetable oil both work. I do not recommend olive oil because the smoke point is too low.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 312mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 17g
Nutrition information is provided as a courtesy and may not be completely accurate.