These are very quick and easy to mix up and pop into the oven on a busy night, and even my fish-hating kids like them well enough to ask for seconds! This recipe makes approximately 8-12 patties, depending on their size. They also freeze well. Just you put them between two layers of wax paper so you can separate the frozen patties easily.
SALMON PATTIES
2 cans salmon, drained
3 eggs, beaten
1 TBS lemon juice
2 tsp onion powder
1/4 tsp garlic powder
1/2 C flour
1/4 C minced celery (opt.)
1/2 C minced onion (opt.)
Preheat oven to 350◦. Mix all ingredients together in a bowl. Spoon into patties a few inches apart on a greased baking sheet. Bake for 25-30 min.
Sherron Smith
January 11, 2011 at 11:11 pm
How many oz is the canned salmon. I have some fresh frozen and would like to try this. I guess I would have to cook the salmon first? or could I just chop up the raw?
askauntalice
January 12, 2011 at 6:19 am
The cans are 7.5 oz each. I’ve used leftover cooked salmon in it before, and just added a little extra flour if there was more salmon than I would have gotten from the cans.
I’ve never tried using raw salmon in the recipe, but I don’t see why that wouldn’t work. You might have to cook it a little longer is all. Oh, and you might want to add some salt to the recipe, since it wouldn’t already have the salt that canned salmon does. If you try it that way, let me know how it goes!
Sherron Smith
January 12, 2011 at 7:15 am
Thank you Aunt Alice, I will try it real soon and let you know!