Salmon patties are one of childhood's comfort foods. Even kids who claim to hate fish
usually will eat many canned tuna and salmon dishes. Salmon patties have the advantage of
including the bones and nutrients of the entire fish. Adults are also satisfied with
salmon patties as long
as the flavoring is carefully adjusted and they are served with interesting side dishes.
Peel onion and coarsely chop in food processor with steel blade.
Drain salmon, and add to food processor (including bones, skin, etc.).
Pulse three or four times. Add eggs, 1/2 cup bread crumbs, lemon juice, pepper,
dill, paprika and parsley. Pulse until you have a uniform mixture, but do not over-process.
Put the remaining bread crumbs on a plate, and heat the oil in a large frying pan
while you are preparing the patties. Form the mixture into patties (3 inches in diameter
and about 1/2 inch thick). Coat the patties with the bread crumbs, and put into the hot
oil to brown. Brown on each side for about 4 minutes per side. Serve hot or cold with
a good tartar sauce or mustard sauce.
- 1 small onion
- 2 cans red salmon (16 ounces each), or you can use 3-4 cups cooked fresh salmon
- 2 large eggs
- 1 cup good bread crumbs (or matzo meal for Passover)
- 1-2 tsp. lemon juice
- 1/2-1 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried dill or 2 sprigs fresh dill
- 3/4 tsp. paprika
- 3 sprigs fresh parsley
- canola or olive oil