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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I think it's the combination of fresh salmon and panko (Japanese bread crumbs) that makes these patties so good. Very tasty and crispy. I used leftover grilled salmon and it made an easy meal. Ingredients:
1 1/2 lbs salmon fillets, cooked, skinned and chilled |
3 cups panko breadcrumbs (divided) |
3 scallions, chopped |
2 celery ribs, finely chopped |
1 tablespoon dried parsley |
2/3 cup mayonnaise |
salt & pepper |
4 eggs, beaten |
4 tablespoons olive oil |
Directions:
1. Flake the salmon into a large bowl.
2. Using a fork, mix in 1/2 cup panko, scallions, celery, parsley, mayonnaise, and salt and pepper to taste.
3. Refrigerate for 30 minutes.
4. Form the mixture into 8 patties about 1 inch thick.
5. In a bowl, mix remaining 2 1/2 cups panko with 1 teaspoon salt.
6. Coat the patties with the panko, then dip into eggs, then coat with panko again.
7. Heat half of the olive oil in a heavy skillet over medium heat.
8. Add 4 salmon patties and cook until golden, about 3 minutes each side.
9. Drain on paper towels.
10. Repeat with the remaining oil and patties.
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