Best Salmon Tuna Patties Recipes

SALMON TUNA PATTIES

Salmon Tuna Patties image

Tuna patties with a twist. Salmon flavor with tuna is milder. Kids and adults love the crispy outside and meaty patty.

Provided by Wendy Freed Meyer

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

1 (14.75 ounce) can salmon, drained and flaked
2 (5 ounce) cans tuna, drained
1 (10 ounce) package saltine crackers, crushed
1 egg, beaten
¼ cup all-purpose flour
2 tablespoons canola oil, or to taste

Steps:

Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour.
Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 37.1 g, Cholesterol 73.9 mg, Fat 16.1 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 2.8 g, Sodium 780.8 mg, Sugar 0.3 g

SALMON/TUNA PATTIES WITH DILL SAUCE

Salmon/Tuna Patties With Dill Sauce image

I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.

Provided by CarrolJ

Categories Lunch/Snacks

Time 23m

Yield 4-5 patties, 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons carrots, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried parsley flakes
1 salmon fillet, precooked without bones
1 tuna fillet, precooked without bones
2 eggs, well beaten
1 1/2 tablespoons red bell peppers, minced
1 1/2 tablespoons celery, minced
1 tablespoon onion, minced
2 tablespoons olive oil
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh dill weed, chopped

Steps:

Flake the salmon and tuna fillets and mix together.
Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
Blend well set aside.
In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
Put the olive oil in a heated skillet over medium heat.
Using a large ice cream scoop, place mounds of fish mixture into the pan.
Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
Cook patty for 4-5 minutes before gently flipping to the other side.
When you flip the patty it should be golden brown.
HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
Top each patty with a dollop of dill sauce and enjoy!

NEVER FAIL TUNA PATTIES (SALMON WORKS TOO)

Never Fail Tuna Patties (Salmon Works Too) image

I've made these for so long that I'm not sure of the recipe origin. They never fail, are easy to make & always good. They also work well & impress as a starter if served with crisp veggies, tartar sauce or a light mayo sauce thinned-with-milk & flavored with lime juice, dill & chives. Makes 4 patties of entree size or 6-8 of starter size. Edited to Add -- My spec thx to Chef JillAZ for reviewing this recipe for the Freezer Tag Game in the OAMC Forum & for the info she provided. Pls see Note #2 at the end of Prep Steps for this info. :-)

Provided by twissis

Categories Tuna

Time 21m

Yield 4 Patties, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) can tuna (water packed)
2 medium size eggs
2 tablespoons lime juice (preferred, but lemon ok)
1 teaspoon dill
1/4 onion, finely minced (red or white)
crushed corn flakes, as bonding ingredient
olive oil, to brown patties

Steps:

Combine 1st 5 ingredients in a mixing bowl.
Add corn flakes til you no longer see any liquid in the mixture, but more is usually better.
Divide into 4 equal portions on a cutting board.
Shape patties & flatten to 3/4 in thickness.
Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides.
Note #1: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don't care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used.
Note #2: For OAMC per JillAZ ~ *To freeze* (uncooked patties) prepare recipe thru Prep Step #4. Place patties in a freezer bag w/layers of parchment paper in between. Seal, label & freeze. *To serve* ~ Thaw in fridge or microwave & cook as directed. ~~ Cooked patties can also be frozen wrapped in plastic wrap & placed in a freezer bag. Thaw in fridge or microwave & reheat on stovetop or in oven.

"TUNA OR SALMON CROQUETTES" OR PATTIES

This is a make ahead recipe. I make this Tuna/ Salmon Mixture the night before, then when your ready to eat dinner all you do is fry the Croquettes. This Was a staple on Fridays in our Home growing up as a child, in a Catholic family.

Provided by FREDA GABLE

Categories Fish

Time 25m

Number Of Ingredients 9

Ingredients

3 Tbs butter
1/2 Cup chopped onion
1/4 Cup flour
salt and pepper to taste
1/4 tsp paprika, sweet mild
1 Cup milk
1 (12 oz) can(s) tuna drained or 1 can salmon drained
3/4 Cup dry bread crumbs
1 egg beaten

Steps:

1. Melt Butter in sauce pan and cook onion til tender. ADD; Flour, salt, pepper, paprika, cook till mixture bubbles, cook 2 minutes.
2. Add; Milk, stirr with wire whisk, until thickens. Add; Drained Tuna. cover and refrigerate, Chill overnight.
3. Moisten your hands , an shape into 8 small ovals. Beat egg, in shallow dish. Coat ovals in egg and in bread crumbs, dip in egg again and again in bread crumbs. (twice)
4. In Heavy skillet or deep fryer, Heat Oil to 350 degrees, Fry croquets about 2 minutes on each side til golden brown. Drain on paper towels. serve HOT. . . with any side dish of your choice.