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Crisp-Edged Salmon Patties
Melissa Hart

Crisp-Edged Salmon Patties

Canned salmon makes a proper pantry supper when the patties are mostly fish and the skillet is hot. Cracker crumbs bind the mixture without turning it bready. Chill the formed patties for fifteen minutes; skip that and the first flip becomes a salvage job.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 29 1/2 oz canned pink salmon drained
  • 2 large eggs beaten
  • 1 cup crushed saltine crackers
  • 1/2 cup finely diced yellow onion
  • 1/4 cup whole milk
  • 1 tbsp yellow mustard
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/2 cup neutral oil
  • 1 lemon cut into 4 wedges

Method
 

  1. Flake the drained salmon into a bowl, removing any large skin pieces while leaving the soft edible bones if desired.
  2. Fold in the eggs, cracker crumbs, onion, milk, mustard, pepper and salt just until the mixture holds together.
  3. Shape 8 patties about 3/4 inch thick and refrigerate them for 15 minutes.
  4. Heat 1/4 inch of oil in a skillet over medium heat and fry the patties in 2 batches for 3 to 4 minutes per side until deep golden and 145°F in the center.
  5. Drain on a rack for 2 minutes and serve 2 patties per person with one lemon wedge.