Great recipe!, Member SunyFreebird
I grew up eating salmon patties and have made them all my adult life, although usually only if I really had a taste for canned salmon or wanted something quick and easy. But now, after making these, I'll probably have them once a week. Here's what I did: I used green onions chopped very fine (green tops included), because I love the taste of fresh green onions. The brown eggs from my chickens are small to medium, so I used three. Rather than experimenting with a variety of spices, I wanted to follow the recipe the first time. I used Panko which I put in a zip bag and rolled with rolling pin to make even finer (for both the filling and breading. I cooked in butter, and they were delicious. I live alone, so had lots left over. These I put on a cookie sheet where they weren't touching each other and froze. Once they were frozen, I put in a zip bag and back into the freezer. Next day, I decided to cook some so I'd know for future reference about the freezing. Almost none of the Panko fell off, and they did not stick together. For the frozen ones, rather than use butter, I put a little peanut oil in a small cast iron skillet and cooked the patties on med-low heat on both sides. They were just as good as the ones I had not frozen, and perhaps a little better, because the onion & pepper flavors seemed to come out a little more. To complete the meal, I had Swiss Chard, brown rice, and a sauce I made by adding chopped fresh coriander & tomatoes to Greek Yogurt. Quick, easy, healthy and oh so yummy! After reading the reviews (thanks ya'll), I made these salmon patties again adding garlic, ginger, tumeric, red wine vinegar, and 1/4 tsp lemon zest. Oh so good!! For my tastes, the trick is medium to low heat, don't overcook, and only turn once or twice as necessary. Salmon has always been a staple in my pantry, and now these patties will be a staple in my freezer. Thanks so much for the recipe!!!
45 out of 46 people found this helpful.
See all 19 reviews