Salmon Patties
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Ingredients
- 1 can salmon, 16 oz
- 1 tablespoon lemon juice
- cold water
- minced celery (1/4 cup, optional)
- green pepper (1 tablespoon, optional)
- 1/2 medium onion
- 2 large eggs
- 1/3 cup bread crumbs or cracker crumbs
- 2 tablespoons all-purpose flour
- 1/8 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Wash hands with soap and water.
- Wash fresh vegetables (if using).
- Collect, mince, and measure all ingredients before starting to prepare the recipe.
- 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.
- Put the salmon in a separate mixing bowl. Mix in the celery (if using), green pepper (if using), and onion.
- In another small bowl, beat the eggs. Then, add them to the salmon mixture.
- 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.
- 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.
- Heat the oil in a skillet over medium heat, then add 3 patties.
- Cook for about 2 to 3 minutes (or until golden brown) on each side.
- 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.
Nutrition
| Calories | 165 |
|---|---|
| Protein | 16 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 98 mg |
| Sodium | 316 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eat for Health Toolkit Recipe by Missouri Nutrition Network Optional additions from ONIE Project & Colorado State University Extension