Almond Salmon Patties Recipe

4.5 2
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Almond Salmon Patties Recipe

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4.5 2
Publisher Photo
Folks tell me this is one of my specialties. Almonds give these light patties a crisp coating and sour cream adds richness. They're flavorful and special enough for company.—DeWhitt Sizemore, Woodlawn, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 eggs, separated
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons minced chives
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1-1/4 cups finely chopped almonds
  • 1 tablespoon vegetable oil
  • Lemon wedges, optional

Directions

In a bowl, combine the egg yolks and sour cream. Add bread crumbs and seasonings. Stir in salmon. In a bowl, beat egg whites until stiff; fold into the salmon mixture. Shape into 12 patties; coat with almonds.
Heat oil in a large skillet; fry patties over medium heat for 4-5 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 6 servings.
Originally published as Almond Salmon Patties in Taste of Home June/July 2001, p53

Nutritional Facts

2 each: 414 calories, 29g fat (7g saturated fat), 127mg cholesterol, 629mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 24g protein.

  • 2 eggs, separated
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons minced chives
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1-1/4 cups finely chopped almonds
  • 1 tablespoon vegetable oil
  • Lemon wedges, optional
  1. In a bowl, combine the egg yolks and sour cream. Add bread crumbs and seasonings. Stir in salmon. In a bowl, beat egg whites until stiff; fold into the salmon mixture. Shape into 12 patties; coat with almonds.
  2. Heat oil in a large skillet; fry patties over medium heat for 4-5 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 6 servings.
Originally published as Almond Salmon Patties in Taste of Home June/July 2001, p53

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