GARLIC HERB SALMON PATTIES
These are very flavorful, and are equally good with a comparable amount of cooked shrimp or canned king crab instead of the salmon. Back in the dark ages when I was in high school, my Home Economics teacher said that the salmon bones were a good source of calcium so I use them too. These patties are healthy also; no added salt and made with a healthy oil. Add mashed potatoes and English peas for a great comfort meal.
Provided by Georgia Girl
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain the liquid from the salmon.
- Remove the skin, but keep the bones.
- Cut the onions into small chunks and place into a food processor with the minced garlic.
- Process on pulse until the onions are minced.
- (If doing by hand, grate the onions and mix with the garlic in a large mixing bowl.) Add the salmon, eggs, evaporated milk and lemon juice to the onion-garlic mixture in the food processor.
- Process until smooth.
- (If doing by hand, mash the salmon with a potato masher to as fine a texture as possible, and add along with the same ingred- ients as above to the onion-garlic mixture in the bowl, and mix well) Scrape the food processor contents into a large mixing bowl.
- Add the seasoned bread crumbs 1/3 cup at a time, mixing well after each addition.
- You may need more or less than 1 cup of the bread crumbs de- pending on how juicy your salmon, onions or lemons are.
- You want to add enough bread crumbs so that the mixture holds together well enough to form the patties.
- Form the mixture into patties 1/2 inch thick.
- Heat the canola oil in a large skillet over medium heat.
- Fry the patties on medium heat about 5-6 minutes per side until golden brown.
- You will have two batches of patties so you may have to add a little more oil to fry the second batch.
Nutrition Facts : Calories 677.7, Fat 39.5, SaturatedFat 5, Cholesterol 214.6, Sodium 715.6, Carbohydrate 30.6, Fiber 2.4, Sugar 4.8, Protein 49.1
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