Salmon Patties

⏱ 15 mins 🍽 3-4 serving(s) 🏷 High Protein

This is my lifelong method for preparing salmon patties, offering a speedy and satisfying meal. The cornmeal creates a wonderfully crisp exterior while the interior remains tender. I often pair them with quickly cooked greens such as chard or spinach for a comforting dish. You can customise the flavour with additions like onion or your preferred spices. The recipe yields 3-4 servings.

Salmon Patties

Ingredients

  • 1 (14 3/4 ounce) can salmon, liquid drained and reserved
  • 1 egg
  • 1/2 cup self-rising flour
  • 1/4 cup self-rising cornmeal
  • vegetable oil

Method

  1. Flake the canned salmon into a medium bowl. Gently mix the egg into the salmon using a fork. Add the self-rising flour and cornmeal on top, then pour in the reserved salmon liquid and combine thoroughly. Leave the mixture to rest.
  2. Add sufficient vegetable oil to a large skillet to coat the base and place it over medium-high heat. Drop generous spoonfuls of the salmon mixture into the hot oil.
  3. Fry until the underside is browned, then flip each patty and press down lightly with a spatula. Continue cooking until the other side is also browned and crisp. Transfer to paper towels to drain before serving.

Nutrition (per serving)

Sodium508000 mg

Recipe details

CategoryHigh Protein
Authorninja