Name: Salmon Patties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 x 5 oz. cans skinless, boneless pink salmon (wild caught $6.42*); ¼ cup onion (finely diced, $0.21); ¼ tsp salt ($0.02); ¼ tsp freshly cracked black pepper ($0.02); 1 large egg (lightly beaten, $0.37); 5 Tbsp plain breadcrumbs ($0.30); 1 Tbsp lemon juice ($0.58); ⅓ cup cooking oil ($0.24)

Ingredients

6 serv.

3 x 5 oz. cans skinless, boneless pink salmon (wild caught $6.42*)
¼ cup onion (finely diced, $0.21)
¼ tsp salt ($0.02)
¼ tsp freshly cracked black pepper ($0.02)
1 large egg (lightly beaten, $0.37)
5 Tbsp plain breadcrumbs ($0.30)
1 Tbsp lemon juice ($0.58)
⅓ cup cooking oil ($0.24)

Instructions

Tap a step to mark it done

1 Drain the liquid from the canned salmon and place the salmon in a large bowl. (If you don’t have skinless/boneless salmon, make sure to remove all the bones and the skin from the salmon). Break up the salmon in the bowl with a fork.
2 Add the finely diced onion, salt, pepper, egg, breadcrumbs, and lemon juice to the bowl. Mix all of the ingredients together until well combined.
3 Now begin to shape the salmon mixture into large patties. Take 3-4 tablespoons of the mixture and shape the patties with your hands. You should end up with 6-7 patties. Set the patties to the side.
4 Heat the cooking oil in a cast iron skillet over medium heat.** Once the oil is hot, add the patties to the skillet and cook in 2 batches. Cook the patties for about 3 minutes on each side until they are golden brown.*** Gently flip the patties over when cooking on the second side to keep them from breaking apart.
5 Rest the cooked patties on a wire rack. Serve hot with extra lemon wedges (optional) and your favorite sides.