Salmon Patties
Tasty patties cooked in a skillet that are perfect topped with fresh lettuce, tomato, and a side of fresh or canned pineapple.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 patty
179
Calories
21g
Protein
8g
Carbs
7g
Fat
1g
Fiber
1g
Sugar
331mg
Sodium
Saturated Fat 1 g · Cholesterol 127 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
salmon, 16 oz
1 can
lemon juice
1 tablespoon
cold water
minced celery
1/4 cup, optional
green pepper
1 tablespoon, optional
onion
1/2 medium
eggs
2 large
bread crumbs or cracker crumbs
1/3 cup
all-purpose flour
2 tablespoons
black pepper
1/8 teaspoon
vegetable oil
1 tablespoon
Instructions
- 1
Wash hands with soap and water.
- 2
Wash fresh vegetables (if using).
- 3
Collect, mince, and measure all ingredients before starting to prepare the recipe.
- 4
Open salmon, and drain liquid into a liquid measuring cup. Add lemon juice and cold water to the salmon liquid to make 1/2 cup liquid total, and set aside.
- 5
Put the salmon in a separate mixing bowl. Mix in the celery (if using), green pepper (if using), and onion.
- 6
In another small bowl, beat the eggs. Then, add them to the salmon mixture.
- 7
Add the bread or cracker crumbs, flour, pepper, and the salmon liquid mixture to the salmon mixture, and stir until all ingredients are mixed together.
- 8
Use 1/3 cup measuring cup to measure salmon mixture. Shape into a 1/2 inch thick patty, and place on a plate. Repeat to make 6 patties.
- 9
Heat the oil in a skillet over medium heat, then add 3 patties.
- 10
Cook for about 2 to 3 minutes (or until golden brown) on each side.
- 11
Remove patties from skillet, and place on a clean paper towel-lined plate to drain. Cook remaining 3 patties, then serve immediately. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days .
Notes
- •Other optional additions to patties: 1/2 teaspoon lemon pepper, 1/4 cup finely minced celery, 1 tablespoon finely minced bell pepper, 1/3 cup chopped onion, and/or 4 green onions, finely chopped.
- •Be Creative! Top with salsa or Pico de Gallo !
Source: USDA MyPlate Kitchen · Eat for Health Toolkit Recipe by Missouri Nutrition Network Optional additions from ONIE Project & Colorado State University Extension
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