Salmon patties are a given in my house for Lent. They’re so good I wonder why I don’t serve them more often. The secret? Panko bread crumbs.
My mom’s salmon patties
Feel free to use whatever kind of crumbs you like. Panko gives them an incredibly crispy crust. The key to having them stay together is to finely mince the onion and celery, use a light hand when mixing and a firm one when patting out. Go to taste on onion and celery.
1 can salmon
1 egg, lightly beaten
Finely minced onion and celery, 1/3 cup each
Palmful minced parsley (opt)
1/2 cup Panko breadcrumbs
Salt and pepper to taste
Drain salmon, but leave those bits of tender bone in. They contain calcium and give the patties a bit of crunch. Just mix everything together with a light hand.
Form into firm patties and fry in a little oil over medium heat until brown on both sides.
Delish on just about any seafood.
1/2 cup mayonnaise
Juice of half a lemon or more to taste
1 generous teaspoon dried dill leaves or palmful fresh chopped
Hot sauce to taste
1 tomato, finely diced