Easy salmon patties (salmon cakes)

Servings: 6

Cooking suggestions:

Transfer the patties as little as attainable so they do not break aside.

Patties might be frozen for 2-3 months earlier than or after cooking.

Refrigerate leftover patties for as much as 4 days. Patties is not going to be as crisp.

Components

• 1 can (14.75-ounce) salmon, drained
• 1 egg
• 1 slice complete wheat bread, shredded, or 5 saltine crackers, crushed
• 3 inexperienced onions (together with the inexperienced stems) or 1/3 cup white onion, chopped advantageous (about 1/3 medium onion)
• 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
• Sprint floor black pepper
• 1/2 teaspoon seasoning (paprika, chili powder or dill weed)
• 2 teaspoons canola or vegetable oil

Instructions

• Take away any massive bones and pores and skin from salmon. Break salmon into chunks with a fork.
• Break egg into a big bowl and whisk with a fork. Add salmon, bread or crackers, onion, garlic, pepper and extra seasoning. Combine gently.
• Kind into 6 patties about 1/2″ thick.
• Warmth oil in a big skillet over medium warmth. Place patties in skillet. Depart skillet uncovered and prepare dinner 3 minutes. Flip over patties with a spatula and prepare dinner the opposite aspect 3-4 minutes to a temperature of 145°F. Serve instantly.

Recipe courtesy of Spend Smart Eat Smart, Iowa State University Extension and Outreach.