CANNED SALMON PATTIES (BEST EVER)

THE INGREDIENTS :

– 2 large cans.Of pink or red salmon, drained and flaked.

– 1/2 Cup.Of finely chopped onion.

– 1/3 Cup.Of finely chopped celery.

– 1/4 Cup.Of finely chopped bell pepper (red or green).

– 2 large eggs, lightly beaten.

– 1/4 Cup.Of mayonnaise.

– 1 Tbsp.Of Dijon mustard.

– 1 Tbsp.Of Worcestershire sauce.

– 1 Tsp.Of Old Bay seasoning.

– 1/2 Tsp.Of garlic powder.

– 1/2 Tsp.Of onion powder.

– 1/2 Cup.Of breadcrumbs (panko or regular).

– Salt and black pepper to taste.

– 2 to 3 Tbsp.Of vegetable oil, for frying.

– Lemon wedges and fresh parsley for garnish.

PREPARATION:

1st Step

Drain the canned salmon thoroughly and remove any skin and bones if not already done. Flake the salmon into tiny pieces using a fork and place them in a big basin.

2nd Step

Cut the onion, celery, and bell pepper into small dice. For even greater time and effort savings, consider using a food processor.

3rd Step

In a bowl, combine the flaked salmon with the chopped veggies, beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, breadcrumbs, salt, and black pepper.

4th Step

Fold and stir gently until ingredients are evenly distributed. If you want the salmon patties to keep their form, avoid overmixing. Form the mixture into patties with a diameter of 3 to 4 inches by dividing it into equal sections. The size may be modified to suit your needs.

5th Step

If you want your salmon patties to be more substantial when cooked, refrigerate them for 30 minutes to an hour after you’ve made them. Putting the patties in the fridge before cooking ensures they won’t fall apart.

6th Step

In a large skillet, heat the vegetable oil over medium heat. Be careful while dropping the salmon patties into the heated oil, and give them enough room so you can turn them over smoothly. To get a golden brown and crisp exterior, cook the patties for around 3–4 minutes on each side.

7th Step

When the patties are done cooking, remove them to a tray lined with paper towels to soak up any remaining oil. To add a zesty, refreshing note, garnish with lemon wedges and fresh parsley.