Salmon Patties (Print Version)
# Ingredients:
01 -
1 (14.75 ounce) can salmon, drained of all but 2 tablespoons of liquid, flaked.
02 -
1 large slice bread, crust removed, shredded (1 cup, 50g).
03 -
3 tablespoons green onion, chopped.
04 -
1 medium garlic clove, minced.
05 -
1 tablespoon fresh dill, chopped, or 1 teaspoon dried.
06 -
3 tablespoons minced green bell pepper.
07 -
1 tablespoon flour.
08 -
1 large egg.
09 -
1/2 teaspoon sweet paprika.
10 -
1 teaspoon finely grated lemon zest.
11 -
2 teaspoons lemon juice.
12 -
1/4 teaspoon kosher salt.
13 -
Several turns of freshly ground black pepper.
14 -
3 tablespoons extra virgin olive oil.
# Instructions:
01 -
In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt, and pepper until well combined.
02 -
Form the mixture into 8 patties, each about 1/2 inch thick, ensuring they hold together well.
03 -
Cover the patties and chill them in the refrigerator for at least 30 minutes, or up to several hours, to help them firm up for cooking.
04 -
Heat the olive oil over medium-high heat in a large skillet. Carefully place the patties in the skillet and cook until golden brown on both sides, approximately 3 to 4 minutes per side. Serve warm and enjoy the delightful burst of flavors.
# Notes:
01 -
If the mixture seems too wet to form into patties, add more shredded bread to reach the desired consistency. If too dry, incorporate a tablespoon of water.
02 -
These patties work beautifully as part of a brunch spread or as a main dish for a quick dinner.