Crispy Salmon Patties

Crispy on the outside, tender and delicious on the inside. And these salmon patties won't fall apart when cooking. Just remember to chill them first, that's the trick!

Ingredients:

15 oz (2 x 213 g) canned sockeye salmon, drained but reserve liquid

1 egg

1/2 cup flour (or swap for bread crumbs)

1/4 cup cornmeal

1/4 cup finely chopped red bell pepper

3 tbsps finely chopped onion

1/4 cup mayo

1 tbsp worcestershire sauce

1 tsp dijon mustard

2 tsps lime juice

1 tsp celery seed

1/2 tsp garlic powder

1 tsp Old Bay seasoning

vegetable oil for frying

1/4 - 1/2 cup Panko bread crumbs

Quick tartar sauce:

2 parts mayo and 1 part sweet relish

Mix the flour and cornmeal together. Drained the salmon and remove the backbone, but leave the tiny bones in for extra calcium. Don't worry, they'll just mash up! Add the salmon then the rest of the ingredients to the flour and cornmeal, up to and including the Old Bay seasoning. Mix until everything is well incorporated. At this point you may want to add in some of the reserved salmon liquid, a little at a time, until you like the consistency. Just a tablespoon or so, you don't want the mixture too loose. Refrigerate for 30 minutes then divide into 8 equal portions and form into patties. Place a few tablespoons of Panko on a plate and tap each side of the patties in to coat top and bottom. You can return the patties to the fridge to chill again or start cooking right away.

Heat 4 tablespoons of oil to medium heat in a skillet and brown 4 patties at a time. Resist the urge to flip them too soon. Let each side cook for about 3 minutes.

Then remove them to drain on a paper towel lined plate. Add more oil to the skillet and repeat with the remaining patties.

Mix up a quick tartar sauce and they're ready! We had mashed Yukon gold potatoes and Melon and Mint Salad to compliment them. Here's the link to the salad recipe:

https://hotandcoldrunningmom.blogspot.com/2022/08/melon-and-mint-salad.html

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