I love Salmon patties and make them often. My problem with a few of these recipe's is they are being overcooked. The only thing in the recipe's that needs cooked, is the egg. This takes only low heat, and not too long. Canned salmon is fully cooked, like tuna, and can be eaten straight out of the can.
Stir your patty mixture gently, and gently place by tablespoonfuls in a pam/buttered heavy skillet which is medium hot. You may also mold your patties with fingertips, but don't "squash". Gently flatten with your spoon, and continue to fill your pan. Do not turn until lightly brown, then turn, wait 1 minute, then turn the pan off. Let set for a minute, then move to your serving dish. At no time should your salmon be squashed or pressed! For a prettier salmon, remove darker outer salmon skin, add 1 tablespoon of catsup,for a "pink" patty, fresh parsley, and a heaping tsp. of flour. If dry, add more catsup,or milk, not the liquid from the can. You'll like the difference.
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I love Salmon patties and make them often. My problem with a few of these recipe's is they are...