1 14.75oz can(s)chicken of the sea pink salmon, drained and bones removed
1/8 ccanned evaporated milk
3/4-1 cseasoned bread crumbs
1 smallonion, chopped
·optional additions are ground black pepper, or minced garlic
·cooking oil or pan spray to coat skillet
I HAVE THE STONEDINE COOKWARE [NOTHING STICKS TO THESE PANS] SO MY PATTIES WERE COOKED WITHOUT OIL OR SPRAY. IF YOU DO USE OIL, MAKE SURE YOU DRAIN THE COOKED PATTIES ON PAPER TOWEL BEFORE SERVING.
How to Make Salmon Patties
- Drain the salmon using the lid of the can, and dump the contents into a medium mixing bowl. There can still be some liquid in the meat.
- Break open the sections of cooked salmon carefully so you can remove the cooked spine bones and discard them. Using a long tined dinner fork, smash the sections of salmon in the bowl to break them up finely.
- Add the canned evaporated milk and egg. Stir into the salmon until mixed well, fish is all broken apart with no lumps. The mix should resemble a glue type consistency, not super runny but not thick enough to roll into a ball yet. If it looks a little 'dry' splash in a little more canned evaporated milk and mix well.
- Now is the time if you want to add minced garlic or black pepper. I usually don't because the seasoned bread crumbs are nicely seasoned already. Add the chopped onion. Stir well.
- Start by adding 3/4 C seasoned bread crumbs to the mixture. [WARNING: DO NOT USE THE SEASONED BREAD CRUMBS WITH PARMESAN CHEESE! We didn't like how that batch of patties turned out.] Mix the seasoned bread crumbs in, still using the fork, and make sure you are scraping along the sides and bottom of the bowl as you stir to get them all incorporated and soaking up the liquid in the bowl. I like to flatten the mixture in the bowl after well mixed and let it set a couple minutes. If the mixture is still too damp, add another 1/4 C of seasoned bread crumbs and mix them in well. Perfect is a moist mixture that sticks together but is still damp enough to easily make a ball of then shape into patties.
- Divide the mixture into 4 sections and shape into balls about the size of a pool table ball [that's the best size comparison I can come up with] mixture should feel damp but not oozing as you make the balls, flatten them until 1/2" thick or so and press the edges back together as you do to seal them. Add to a pre-heated large heavy gauge non-stick skillet on medium flame or well seasoned skillet with a little oil of your choice or pan spray. Only takes about 5 minutes per side to cook the patties.