Southern Salmon Patties

These crispy, golden salmon croquettes are one of the easiest, tastiest budget meals you can make! Perfect for weeknight meals; ready in under 20 minutes.

Course Main

Cuisine American

Diet Low Lactose

Prep Time 5

Cook Time 10

Total Time 15

Servings patties

Calories 200kcal

Author Renee

Equipment

1 electric skillet or large heavy skillet
1 Spatula
1 Mixing Bowl

Ingredients

1 15-oz can pink salmon (with or without bones)
20 whole Saltine crackers crushed*
2 large eggs beaten
¼ cup milk
2-3 whole green onions thinly sliced; about ½ cup
¼ teaspoon kosher salt
¼ teaspoon white pepper or ground black pepper

Oil for Frying

2 tablespoons canola oil or vegetable, safflower oil, peanut oil, or avocado oil
1 tablespoons butter more or less

US Customary - Metric

Instructions

In a small bowl, beat the eggs and milk together. Set aside.
Drain the juice from the can of salmon and place the salmon in a medium mixing bowl.
Use a fork to break up the salmon, and remove any skin and bones. (The bones are edible: you can leave them in if you like.)
Use a rolling pin to crush the crackers. You want tiny little cracker pieces, not cracker dust, so don't pulverize them.
Put the the crushed crackers, along with the sliced green onion, pepper, and salt in the bowl with the salmon and stir to combine.
Fold in the beaten egg mixture. Allow the whole thing to set for a few minutes so the crackers can soak up any liquids.
There are three ways to form the salmon mixture into patties:
(1) Measuring cup: Fill a a ⅓ cup measure with the salmon mixture, and flip it out onto the hot skillet. (Be careful to avoid splatters!)
(2) Biscuit cutter: Build the patties inside a large (~3-inches) round biscuit cutter, cookie cutter, or canning jar lid.
(3) Free-form patties: Using your hands, form a ball of patty mix, and then flatten in lightly between your palms.
Heat the skillet over medium heat and add canola oil and butter (2:1); just enough to thoroughly coat the bottom of the pan. Heat the oil to about 325ºF (162ºC).
Place the formed patties in the preheated skillet. Do not the crowd patties. Fry on each side for about 3 minutes, until golden brown.
Remove from skillet and place cooked patties on a paper towel. You may need to add a little more oil to the pan for additional batches.

Notes

Storage

Refrigerator: Place cooled, cooked salmon patties in an air-tight container, and refrigerate for up to 3 days.

Freezer: Cooked salmon patties can be frozen for up to 6 months. Wrap each one individually, first in plastic wrap and again in foil. Freeze wrapped patties together in a resealable freezer bag. Thaw in the refrigerator before reheating.

Nutrition