Susan's Salmon Patties
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- 2 large
- cans salmon, drained and mashed
- about 3 cups cooked mashed salmon
- 1/2 c
- mayonnaise, any type, even fat free works
- 1/2 c
- chopped celery and onion combined
- 1 tsp
- garlic powder
- 1/4 tsp
- salt and pepper (or to taste)
- 1/2 tsp
- 1 to 1 1/2 c
- dry cornbread stuffing (like pepperidge farm)
- buttermilk if needed
- 1 c
- seasoned flour, breadcrumbs, or cornmeal
- oil for frying or greasing the baking pan
1Mash salmon well with a fork. You can remove bones first, but I leave them in. Stir in all ingredients except the stuffing, buttermilk, and seasoned flour. Mix well.
2Fold in one cup of the stuffing and blend well. If it looks too wet, add more stuffing. If it looks too dry, add a little buttermilk until you get a semi-wet paste that can be shaped into patties. Make patties or flattened balls about 2-1/2" in diameter.
3There are two ways you can cook these, either frying or baking.
41) to fry: Roll the patties lightly in the flour, breadcrumbs, or cornmeal. Heat oil over medium high heat in a heavy skillet. Fry quickly on each side until nice and brown. You may have to adjust heat down to prevent burning. Drain on paper towels and keep warm in oven.
52) to bake: Roll lightly in flour, breadcrumbs, or cornmeal. Grease a baking sheet well with oil. Place patties on baking sheet about 1 inch apart, and bake at 425 degrees about 15-20 minutes, turning once, until nicely browned.