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My husband loves salmon patties and I am always finding ways to lighten it up to suit my taste. This recipe taste lighter and crispier.
Ingredients
- 1 (15 ounce) can salmon, drained and liquid reserved
- 1/3 cup chopped onion
- 1 egg
- ½ cup all-purpose flour, or more as needed
- 1 ½ teaspoons baking powder
- 2 cups shortening, or more as needed
- ¼ cup cornmeal, or as needed
Directions
Step 1
Mix salmon, onion, and egg together in a bowl; stir in flour. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Add more flour if mixture is too soft. Add more reserved salmon liquid if mixture is too firm. Shape salmon mixture into small patties.
Step 2
Heat shortening in a skillet over medium heat.
Step 3
Spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides.
Step 4
Fry patties in the hot shortening until golden brown, about 5 minutes per side. Transfer patties to a paper towel-lined plate using a slotted spoon.
Cook’s Notes:
You can add different seasonings or fresh herbs to taste. I sometimes add red bell pepper for color.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat5g | 23% |
| Cholesterol93mg | 31% |
| Sodium580mg | 25% |
| Total Carbohydrate21g | 7% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein29g | |
| Vitamin C1mg | 5% |
| Calcium346mg | 27% |
| Iron2mg | 13% |
| Potassium370mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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