Salmon Patties Fish Cakes (Print Version)
# Ingredients:
→ For the Patties
01 -
14-15 ounces drained canned salmon or salmon pouches
02 -
1 medium yellow onion, chopped fine (around 1 cup)
03 -
1/2 red bell pepper, diced after removing seeds
04 -
1/2 cup crunchy Panko crumbs
05 -
1 large egg, whisked
06 -
2 tablespoons mayo
07 -
1/4 cup chopped fresh parsley
→ Seasonings
08 -
1 teaspoon Worcestershire sauce
09 -
1 teaspoon garlic salt (or mix 1/2 teaspoon sea salt with 1/4 teaspoon garlic powder)
10 -
1/4 teaspoon cracked black pepper
→ For Cooking
11 -
2 tablespoons olive oil, divided
12 -
2 tablespoons unsalted butter, divided
# Instructions:
01 -
Heat a medium pan with 1 tablespoon each of butter and olive oil. Throw in your chopped onions and peppers, and let them cook until soft with golden edges, about 7-9 minutes. Remove from heat when done
02 -
In a large bowl, break up your salmon into flakes. Add your softened veggies, Panko crumbs, whisked egg, mayo, Worcestershire, garlic salt, pepper, and parsley. Stir everything together thoroughly
03 -
Take a heaping tablespoon of the mixture and form small patties with your hands. Make them roughly 2 inches across and between 1/3 to 1/2 inch thick
04 -
Warm up a clean non-stick skillet with the leftover butter and oil. When it's hot, cook the patties in one layer until golden brown, around 3-4 minutes on each side. Lower the heat if they're browning too fast. Put cooked patties on paper towels to soak up extra oil
# Notes:
01 -
You can swap in fresh cooked salmon instead of canned if you've got leftovers. Just make sure there's no skin or bones
02 -
If your mix seems too crumbly to form patties, add a bit more mayo. If it's too sticky, just toss in extra Panko crumbs
03 -
These stay good in your fridge for 3 days or in the freezer for 3 months. Just warm them up in a skillet or air fryer until they're hot and crispy