"Canned salmon from the cupboard makes these delicious salmon patties so fast to fix," reports Juanita Gross of Clearwater, Kansas. "And they always get rave reviews," she adds. At a mere 39¢ per patty, they make an economical lunch or dinner.
- 1 can (14-3/4 ounces) salmon
- 1 Eggland's Best Egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 teaspoon dill weed
- 1-1/2 teaspoons baking powder
- 2 tablespoons vegetable oil
- Drain salmon, reserving 1/4 cup juice. Discard salmon bones and skin. In a bowl, combine the salmon, egg, flour and dill; mix well. Stir baking powder into the reserved juice add to the salmon mixture. Heat oil in a skillet over medium-high heat. Drop batter by 1/4 cupfuls into skillet. Cook patties for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve warm. Yield: 6 patties.
Originally published as Salmonettes in Quick Cooking January/February 2000, p22
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Nov. 29, 2009
Have made this many times over the years, my husband loves it as weel as I. It is vary easy to prepare.