Large Salmon Patties Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 1, 2014
These are okay but I've found other recipes I enjoy more. Do want to mention after draining you can mash the bones along with the salmon; they contain a lot of calcium and no one even knows they're there. No reason to throw all that goodness away.
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Cooking Level: Expert

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Reviewed: Jul. 17, 2014
Very good, hubby loved it! Think I'm going to decrease the onion by half next time, and gonna add a little lemon pepper.
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Reviewed: Jun. 11, 2014
At the last minute, I decided to make these. I actually made it with White Alaskan (Boneless/Skinless) which made it even easier. I made it exactly how it is written except I omitted the onion (mainly because I didn't have one). Instead of making 5 LARGE patties, I made 5 large patties. :) One recipe yielded 10 good size patties. Also, I served these with mashed potatoes and country gravy. YUM!
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Reviewed: May 15, 2014
Absolutely delish!!! I made mini paddies to put in my bento-box and added a squeeze of lemon for a little extra flavor since I didn't have that onion taste. I also put wax paper underneath while baking to make it close to mess-free. These are to DIE for. :-)
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Reviewed: Mar. 24, 2014
Very good patties! I cut the recipe in 1/2, then mixed as directed. Put mix in fridge for several hours, just to hold till dinnertime. I then made 5 generous patties & skipped the frying. I put canola on the silpat, coated 1 side of the patties, then turned them over so oil was on the top & bottom. Baked at 375* in the toaster oven on convection for 30 minutes. The bottoms were browned as if "fried", and the tops were "toasted" nicely. They are filling - I could only eat 1.5 with rice salad on the side. I was craving Dijon mustard, so used that instead of a cheese sauce (which I'll try on the leftovers). These are easy to make & good for stretching the budget. I will make them again - I bet this would make good tuna patties, too. Thanks, Tracy Ann!
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: El Paso, Texas, USA

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Photo by Tracy Ann
Reviewed: Mar. 17, 2014
The dill weed gives these patties more flavor than the restaurant version. REMEMBER: remove the spines from the canned salmon and throw them away.
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Photo by Tracy Ann

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA
Living In: Indianapolis, Indiana, USA


 
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