Featured Pinch Tips Video
- 1 can(s)
- salmon (with the juice)
- 1 medium
- yellow onion (diced)
- 2 large
- eggs (slightly beaten)
- 1/4 to 1/2 c
- of self rising flour
1In a medium size bowl put Salmon, with the juice,
(be sure to crack open the salmon and remove the 2 strips of bones), Diced onion, eggs.
Breaking the chunks of salmon with your fork, mix together adding the Flour a little at a time until it is thick and there are no more juices.
(you will see the consistency is like a dry tuna salad)
Make sure everything is mixed well…
In a pan heat some oil …enough to cover the bottom and about ¼ inch deep … not a lot cause you can always add more if you need it. Cook in batches.
Spoon mixture into heated pan
(I use a regular table spoon and put a heaping spoonful into the pan).
Don't make them too big!
I space them far apart about 3 or 4 per pan.
Don't mash it, Let it rise and crisp.
3Pan should be about med high.
Let patties brown and then turn
(I turn twice on each side till golden brown)
Drain on paper towel.
(I never mash the patty just lightly pat them with the spatula so they will rise.)
IF pan gets too hot take it off the heat to cool.