Salmon Patties

Yields: 6 Servings

Ingredients

• 1 can (213g) of salmon
• 1 small onion (or about ½ cup/125mL) finely chopped
• 1 tablespoon (15mL) sweet relish
• 1 tablespoon (15mL) green onion, chopped
• Ground black pepper to taste
• 2 large eggs, well beaten
• 1 ½ cups (375mL) fine dry bread crumbs, divided
• 2 to 3 tablespoons (30mL to 45mL) vegetable or olive oil

Instructions

1. Drain most of the liquid from the can of salmon.
2. Place salmon in a medium mixing bowl and flake with a fork.
3. Mix in onion, green onion, relish and pepper.
4. Mix in beaten eggs with the salmon mix.
5. Add ¾ cup of bread crumbs or enough to thicken and shape into about 6 medium sized patties.
6. Dip the patties in the remaining bread crumbs to coat both sides.
7. In a large frying pan over low-medium heat, heat enough oil to coat the bottom of the pan (about 2 tablespoons).
8. Fry patties slowly on each side – about 3 minutes per side – until light brown. ENJOY!

Suggestions:

Eat a salmon patty with a side salad and rice or add a patty to a whole wheat bun with lettuce and tomato. To freeze cooked salmon patties, let them cool completely then put the cooled patties in a labelled plastic bag, separating each with waxed paper. Squeeze as much air out as possible and place them in the freezer.