There is nothing better than a fried salmon patty except maybe two salmon patties. They are very quick and easy to make and even easier to eat. They go with just about anything. One good thing about them is that you don’t need a lot of ingredients to make a good salmon patty. Here is what you will need to make them:
Salmon Patty Recipe
- 1 can of pink salmon with the liquid – bones removed
- 2 large eggs, beaten
- 1 cup self rising flour
- 1/2 medium onion, chopped (optional)
- oil for frying
- large bowl for mixing
After you remove the bones from the salmon, crush it up. You can use your hands or a fork works well too. Add the eggs, flour and onions. If you are one of those people who don’t care for onions or maybe you are conscious about getting onion breath, just leave out the onions. The salmon patty will be just fine without them. I usually make some with onions and some without. I have kids that won’t touch anything with an onion in it. Mix it all up. The batter should not be too dry. It will be thin enough that you can’t pick it up with your hands but too thick to pour smoothly. I use an ice cream scoop to measure mine out and it is a good size. You can use whatever works best for you. If you want lots of little patties, use a smaller scoop. I don’t think I would go larger than an ice cream scoop because your batter might not cook all the way through if it is too large. Heat the oil until it starts to bubble when a drop of batter is introduced. Be careful not to get the oil too hot or it will burn and give the salmon patties a burnt flavor. Drop scoops of batter into hot oil and fry until golden brown.
If you don’t want to deep fry the salmon patties, you can still pan fry them. You simply fry until golden brown on one side and then turn them over and brown them on the other side.
Remove the patties from the frying pan and drain the excess oil either on a rack or paper towels.
Remember, don’t eat them too fast or you will get burned. Enjoy.