Salmon Patties for Lunch

D
elicious is a good word to describe  salmon patties.


I'd like to share my recipe for them with you.

I use a lowered sodium canned salmon but you can use a cooked fresh salmon if you like.
I don't use measurements really but eyeball everything and so I hope that is alright with you and that you can make these yourself with my ingredients.

You will need 1 can of salmon...16 oz size
about 1/4 cup of Panko bread crumbs or any other bread crumbs that you like.
1 beaten egg
mayonnaise and brown or Dijon mustard enough to flavor and help hold the mixture together.
chopped onion and celery
a few shakes of Crystal Louisiana hot sauce
  dried dill weed,  coarse ground pepper to taste.
a sprinkling of white balsamic vinegar for more flavor.. not too much. You don't want the ingredients soupy.
Crumble the salmon and add the rest of the ingredients in amounts to suit your taste.  It's just like making a meatloaf. The results should stick together nicely in patty shape.
You want it to hold together and not fall apart too much when fried in the pan.
If things are too dry you can add more egg or mayo or mustard to the mix.
You can see mine fell apart a bit, but, they were absolutely delicious anyway!
Form them into patty shape and fry until golden brown on both sides in some olive oil.
Lemon wedges, Cranberry-horseradish sauce or mayo mixed with brown mustard are all tasty toppings for these patties.  I personally use a mixture of mayo-brown mustard.
I served these up for lunch with greens sprinkled with Parmesan/Romano cheese and  a light drizzle of Raspberry vinaigrette.
You can serve potatoes with it but   this was enough for me.
The recipe made 6 hamburger sized  patties.
If you make them let us know how it went.

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