Crispy Salmon Patties (Print Version)
# Ingredients:
→ Base
01 -
15 ounces flaked salmon (or 3 cans weighing 5-oz each, drained and broken into chunks)
→ Dry Ingredients
02 -
1/2 cup crunchy Panko crumbs
03 -
1/4 cup plain flour
04 -
1/2 teaspoon powdered garlic
05 -
1/2 teaspoon table salt
06 -
1/4 teaspoon ground black pepper
→ Wet Ingredients
07 -
1/2 green pepper, diced small
08 -
1/2 red pepper, diced small
09 -
1 egg, whisked lightly
10 -
1/4 cup mayo
11 -
1 tablespoon tangy Worcestershire
12 -
1/4 cup fresh chopped cilantro
13 -
1 tablespoon olive oil
# Instructions:
01 -
When working with fresh salmon, cook it then break it into chunky bits. If you're using canned, drain thoroughly, take out any bones or skin, and break it up with a fork into rough pieces.
02 -
Grab a big bowl and stir your crumbs, flour, powdered garlic, salt, and pepper until they're completely mixed together.
03 -
Take another bowl and toss in your chunky salmon, diced peppers, whisked egg, mayo, tangy Worcestershire, and cilantro. Mix everything up well.
04 -
Carefully fold your salmon mixture into your dry stuff just until it comes together. If it seems too soggy, just add more crumbs bit by bit. For best texture, stick it in the fridge for about 15-20 minutes.
05 -
With slightly wet hands, press the mix into patties. You can either fry them in hot oil for about 2-3 minutes each side until they're golden, or pop them in a 400°F oven for 10-12 minutes per side.
06 -
If you fried them, put them on paper towels to soak up extra oil. Serve them hot with something tasty like tartar sauce or lemony aioli.
# Notes:
01 -
You can bake instead of fry for a lighter version
02 -
You can make the mix the day before and keep it cold
03 -
Fresh or canned salmon both work great