Susan's Salmon Patties
By
Susan Feliciano
@frenchtutor
1
Growing up, I wouldn't touch salmon. But now it's one of my favorite fish. This is a great switch from the grilled salmon that is so popular today. And the bake option lets you get a healthier result.
Ingredients
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2 largecans salmon, drained and mashed
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*OR*about 3 cups cooked mashed salmon
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1/2 cmayonnaise, any type, even fat free works
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1egg
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1/2 cchopped celery and onion combined
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1 tspgarlic powder
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1/4 tspsalt and pepper (or to taste)
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1/2 tsppaprika
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1 to 1 1/2 cdry cornbread stuffing (like pepperidge farm)
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·buttermilk if needed
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1 cseasoned flour, breadcrumbs, or cornmeal
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·oil for frying or greasing the baking pan
How to Make Susan's Salmon Patties
- Mash 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.
- Fold 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.
- There are two ways you can cook these, either frying or baking.
- 1) 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.
- 2) 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.
