Savory (NO MAYO) Salmon Patties
These budget-friendly salmon patties are a flavorful burst! They can be served with just about any sauce and this recipe strives to use pantry staples.
Servings: 8 Patties
Ingredients
Veggie Mixture
- 1 cup Onions, chopped finely
- 1 cup Bell pepper, chopped finely (any color)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Italian Seasoning
Salmon Mixture
- 1 (14.75 oz can) Pink Salmon* you can remove bones if you prefer or just mix them in, they are soft!
- 1 tsp Old Bay
- 1 cup Italian bread crumbs
- 4 Eggs
- 1/4 cup Dijan mustard
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 head Garlic, Oven roasted *substitute 1 tablespoon minced garlic
- 1 tbsp Lemon juice
Cooking
- 1 tbsp Butter
- 2 tbsp Olive oil
Instructions
- Melt 1 tbsp of butter on medium heat. Add the peppers, onions, & salt. Cook for a few minutes until transparent and moisture has cooked out. Add pepper and Italian seasoning and cook a little longer until it starts to brown. Take off heat and set aside.
- Shred the canned salmon in a large bowl. Add Old Bay seasoning and mix.
- Add the bread crumbs, salt, pepper, eggs, mustard, garlic, and lemon juice. Mix well.
- Add the cooked peppers and onions after they have cooled.
- Heat butter and olive oil over medium heat on stovetop.
- Scoop mixture into hands and flatten. Lay them away from you in the pan.
- Use a 1/3 cup scoop for larger patties or a 1/4 cup scoop for medium patties.
- *If you find it falls apart, it may be easier to work with if you stick it in the freezer for a few minutes to firm up your mix if needed.
- Let cook on either side for 3-5 minutes (depending on thickness, I aim for a thinner patty so they cook faster) Just enough for those eggs to cook.
- Place on a paper towel when you remove from the heat.
- Enjoy with your favorite sauce, I topped mine with red pepper crispy flakes in chili oil. If you like spice, try a hot sauce!
Notes
Recipe from thedinnerbeat.com