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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are simple but have a different (yummy!) flavor than any other salmon patties. Ingredients:
2 (14 3/4 ounce) cans red salmon |
1 cup italian breadcrumbs |
2 raw eggs |
3 dashes black pepper |
1 dash salt |
1 dash red pepper |
3 ounces vegetable oil |
Directions:
1. Dump the ingredients of the two cans of salmon onto a large plate then pick out all the bones (it is nasty, but necessary).
2. In a large bowl add all ingredients except the oil and mix very well. Make sure it is fairly smooth (you want it less chunky than chicken salad, almost a paste).
3. Using a large spoon or just your hands roll large lumps into firm balls. As for the size of the balls, that is completely up to you. I make mine a little larger than a golf ball.
4. Flatten the balls till they are about the thickness of a pancake.
5. Pour oil into a skillet over medium heat. Add the patties, making sure they are not touching in the skillet. DO NOT turn them too often, they will crumble. I cook them about 5 minutes then carefully flip them over and cook another 5 to 7 minute on the other side.
6. My family likes to eat them plain with ketchup or hot sauce. Sometimes I serve them on sesame seed buns with a slice of tomato and a leaf of lettice.
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