Speedy Salmon Patties
“I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture.” —Bonnie Evans, Cameron, North Carolina
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1/3 cup finely chopped onion
- 1 large egg beaten
- 5 saltines crushed
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 can salmon, drained, bones and skin removed (14-3/4 oz)
- 2 tbsp butter
- In a large bowl, combine the first 6 ingredients. Crumble salmon over mixture and mix well. Shape into 6 patties.
- In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.
Test Kitchen Tips
- You can freeze salmon and other oily types of fish, such as whitefish, mackerel and lake trout, for up to three months. Wrap fish in freezer paper, freezer bags or heavy-duty foil before freezing.
- Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction two years later, they were pleasantly surprised by its unique taste.
2 each: 288 calories, 15g fat (4g saturated fat), 139mg cholesterol, 1063mg sodium, 5g carbohydrate (1g sugars, 0 fibre), 31g protein.