Southern Salmon Patties
Southern Salmon Patties are quick and easy to make from canned salmon and just a few other ingredients you are likely to have on hand. Serve them with tartar sauce and a few southern sides, over mixed greens with a little balsamic vinaigrette, or make a sandwich out of them.
Servings 6 patties
Ingredients
- 1 (14.5 or 15-ounce) can pink salmon
- 1/3 cup finely chopped onion
- 1/3 cup mayonnaise
- 1 teaspoon Tony Chachere's, or another cajun seasonilng like Old Bay
- 1/2 teaspoon lemon zest
- 10 saltine crackers, crushed
- salt and pepper
- 1 egg, lightly beaten
- 15 saltine crackers, finely crushed
- 2 tablespoons vegetable oil
- 1 tablespoon butter
Instructions
- Drain salmon and remove any skin or pieces of bone. Place in a medium bowl.
- Add mayonnaise, seasoning, lemon zest, and 10 crushed Saltine crackers to bowl. Stir well. Taste for seasoning and add desired amount of salt and pepper.
- Mix in egg.
- Place the remaining Saltine cracker crumbs on a plate.
- Form salmon mixture into 6 patties. (If you can, refrigerate them for 30 minutes and they will hold together better.)
- Heat vegetable oil and butter in a large pan.
- Dredge both sides of salmon patties in cracker crumbs.
- Place in pan and cook until golden on both sides.
Nutrition
Calories: 280kcal