Crispy Salmon Patties

These salmon patties are an excellent, budget-friendly source of heart-healthy omega-3 fatty acids and high-quality protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 can (16 oz) salmon, drained (liquid reserved) · 601 kcal in the whole recipe
• 1 tablespoon lemon juice · 3 kcal in the whole recipe
• cold water
• 1/4 cup minced celery (optional) · 3 kcal in the whole recipe
• 1 tablespoon minced green pepper (optional) · 2 kcal in the whole recipe
• 1/2 medium onion, finely chopped · 29 kcal in the whole recipe
• 2 large eggs, beaten · 128 kcal in the whole recipe
• 1/3 cup bread crumbs or cracker crumbs · 123 kcal in the whole recipe
• 2 tablespoons all-purpose flour · 57 kcal in the whole recipe
• 1/8 teaspoon black pepper
• 1 tablespoon vegetable oil · 120 kcal in the whole recipe

Method

1. Drain the canned salmon, reserving the liquid in a measuring cup. Add the lemon juice and enough cold water to the liquid to reach 1/2 cup (120 ml) total volume, then set aside.

   

2. Flake the salmon into a large mixing bowl. Add the chopped onion, celery, and green pepper, then mix well.

   

3. Stir in the beaten eggs, bread crumbs, flour, black pepper, and the reserved salmon liquid mixture until fully combined.

   

4. Shape the mixture into 6 patties, about 1/2-inch thick.

   

5. Heat the vegetable oil in a skillet over medium heat. Fry the patties in batches for 2 to 3 minutes per side until golden brown and crispy, then drain on paper towels and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.