Southern Salmon Patties

Directions

1. Prepare the Salmon Mixture: In a large bowl, combine the flaked salmon, chopped onion, bell pepper, and celery. Add the beaten egg, breadcrumbs, mayonnaise, Worcestershire sauce, lemon juice, garlic powder, salt, and black pepper. Mix until well combined.
2. Form the Patties: Shape the salmon mixture into patties, about 3 inches in diameter. This recipe should make around 6-8 patties.
3. Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat.
4. Fry the Patties: Once the oil is hot, add the salmon patties to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
5. Drain and Serve: Remove the patties from the skillet and drain on paper towels. Serve hot.

Kitchen Equipment Needed

• Large bowl
• Sharp knife
• Cutting board
• Large skillet
• Spatula
• Paper towels

Tips, Shortcuts, and Variations

• Fresh Salmon: You can use fresh salmon instead of canned. Simply cook the salmon and flake it before combining with the other ingredients.
• Breadcrumbs Substitute: If you don’t have breadcrumbs, crushed crackers or panko can be used.
• Add-ins: For a bit of heat, add some chopped jalapeños or a dash of hot sauce to the mixture.
• Baking Option: For a healthier version, bake the patties at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Storing Leftovers

Store any leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the oven at 350°F (175°C) for about 10 minutes.