Quick Salmon Patties

These salmon patties are a staple in our house. I keep a couple of cans of salmon in the pantry to whip up these patties for dinner anytime. They are good as the main in a meal, on a bun as a burger or cold from the fridge.

It just takes canned salmon, eggs, & bread crumbs. I am glad they have canned salmon now without the bones & skin.. just makes it easier & quicker to make this dish. I always take out the skin & bones…though I know some people just mash up the bones…not for me!

This time I served them with the perogies I made in December that were in the freezer and the spinach broccoli bake from the other day.

Here is the recipe

Salmon Patties 

2- 170g cans of salmon, drained  ***I like to buy the ones without bones and skin, but if you do not have those, I remove the bones and skin but this is your choice.

2 eggs

1 small onion, chopped ***approximately 1/3 cup

1/4 cup bread crumbs + 1 cup for coating the patties

1 tsp minced dill

salt & pepper

oil for frying

Method

1. Mix the salmon, eggs, onion, 1/4 cup bread crumbs & dill together. Add salt and pepper to taste
2. Place some bread crumbs onto a plate for coating the patties, start with 1 cup adding more if necessary
3. Heat oil in a frying pan. Just enough to coat the bottom of the pan.
4. Using a 1/4 cup measure, scoop out the salmon into your hand and form it into a patty. Coat it with some bread crumbs by putting onto the plate, then turn it over to coat the other side. Gently pat the crumbs onto the salmon mixture
5. Carefully place in the frying pan, making sure not to splatter the oil …don’t want to burn yourself!
6. When brown on the bottom side, gently turn over to cook the other side ***use a spatula and a knife…the knife to help steady the patty when putting it back into the oil
7. Place the salmon patties onto some  paper towel to drain off any excess oil

Enjoy!