Salmon Patties
Pan-fried patties made from salmon, binder, and seasonings, served warm. Formed into cakes and crisped until golden.
Ingredients
Method
Drain salmon well and flake into a large bowl, removing any bones or skin. Add beaten egg, crushed saltine crackers, green onion, lemon juice, salt, and black pepper.
Mix gently with a fork until just combined; do not overmix. Form into 8 patties, each about 3 inches wide and 3/4 inch thick.
Heat oil in a skillet over medium-high heat until shimmering. Place patties in the pan without crowding.
Cook 5–6 minutes per side until golden brown and crispy. Work in batches if needed.
Transfer to a plate. Serve warm with tartar sauce, lemon wedges, or a fresh salad.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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