This quick, easy lunch recipe is perfect for a busy mom. The best thing about them is that they can be made ahead of time and cooked as needed. One can of salmon makes about five patties that can be stored in the fridge for up to two days. I usually make up a batch, fry 2 or 3 patties, and store the remainder to fry the next day for lunch. Fried patties can be stored in the fridge for up to a week.
1 can wild caught salmon
1 large egg
9-10 saltine or club crackers, crushed (may substitute club crackers)
1 tsp seasoning salt
1 tsp black pepper
(You will also need a fat for frying. I’m sure that goes without saying. I like to use an olive oil spray, because it only lightly coats the pan, and the patties don’t have to be drained after cooking. They turn out crispy on each side and soft around the edges.)
- Drain can of salmon and place remaining contents on a plate. Discard any bones, skin, or slimier elements that you don’t want in the patties. Place usable salmon in a mixing bowl. (It is not necessary to remove all bones. The bones are soft enough to eat, but I recommend removing as many as you can.)
- Using a fork, shred the salmon until it appears crumbly and any larger pieces have been broken up.
- Thoroughly mix the salmon with all remaining ingredients.
- Divide the mix into 4 to 6 servings depending on what size you want your patties to be. Shape each serving into a patty. It’s important to ensure that the patties are not loosely formed so that they don’t fall apart when you’re cooking them. The end result should be a firm, flat patty that you can pick up with one hand without it falling to pieces.
- Heat your skillet pan over medium to medium high heat and spray lightly with cooking oil.
- Place patties in the pan. Cook each side for about 4 or 5 minutes. Both sides should be golden brown and have a crispy, firm texture. (Following
- Remove patties from heat, let cool for a minute, and serve. Store leftover patties for up to a week in the fridge.
Happy cooking. And thanks for reading!