How do you make really good pink salmon patties....?

I have pink salmon that comes in the pouches.

How do you make really good pink salmon patties....?
Ingredients


1 cup all purpose flour (or yellow cornmeal)


1 14.5 oz can salmon, drained, skinned and boned


1 egg, beaten


1/2 cup crumbled saltine crackers


2 T. vegetable oil





Directions


Place the flour on a plate and set aside.


In a medium mixing bowl, comgine salmon and egg.


Mix in crumbled saltines until the mixture hold its shape, then form into balls, about 2 inches in diameter.


Roll the balls in the flour.


In a large skillet over medium-high heat, heat oil, then drop the salmon balls in.


Once they are in the skillet, flatten the balls into patties with a metal spatula and brown on each side. Remove from oil and drain on paper towels.
Reply:My boss gave me some fresh salmon scraps the other day and said "Here you can make some patties with this." So I created a recipe. It will work with cooked or canned salmon.


1# Salmon


1T parsley


1T dill


1T capers


3T shallots


1/2 tsp lemon juice


1 tsp salt


1/2 tsp white pepper


1/4 tsp tarragon


1 egg


1/3 cup Panko breadcrumbs





Flake Salmon and add ingredients. Fold together well. Press into patties. Cover with plastic and freeze for 15 minutes. Grill or saute.
Reply:to 1 lb of salmon add 1/3 cup bread crumbs, 1/4 cup parmesean cheese, 1/3 chopped peppers, 1 egg, parsley and salt and pepper. i mix all ingredients and if it needs moistening i add some evaporated milk or water in a pinch. i shape patties and then fry in olive oil.
Reply:im kinda new here so i hope this is wha your looking for! ♥!!!





INGREDIENTS


1/2 pound salmon


1 red potato, peeled and chopped


1 shallot, minced


1 egg, beaten


1/4 cup Italian seasoned bread crumbs


1 teaspoon dried Italian seasoning


salt and pepper to taste


1/2 cup cornflake crumbs


2 tablespoons olive oil


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish.


Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.


Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash.


In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.


Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.
Reply:Salmon Cakes


30 ounces canned or pouched salmon, drained, de-boned, and cleaned (two 15-ounce cans) or


2 cups oyster crackers, whole


6 tablespoons mayonnaise


2 large eggs, beaten


3 tablespoons pimientos (canned, drained and diced)


1/3 cup fresh parsley, chopped


1 tablespoon fresh lemon juice, strained


1 teaspoon dried basil


1 teaspoon rice vinegar (sub., white wine vinegar)


1/2 teaspoon kosher salt


1 1/2 teaspoons prepared yellow mustard


1/2 teaspoon Mrs. Dash seasoning mix (sub., Italian dressing dry mix)


1 teaspoon Old Bay Seasoning (sprinkled on frying cakes)


2 cups Crisco shortening, butter flavored (for frying)





Drain canned salmon and carefully remove all bones, skin and dark brown material. Take your time in doing this -- all remaining salmon should be light pink when you're finished.


In a large mixing bowl, combine salmon, mayonnaise (not Miracle Whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and Mrs. Dash seasoning, (but NOT the Old Bay). Mix carefully with a spatula -- the mix will be runny at this point.


Crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes -- you do not want a "dry" mix.


In a large skillet, heat the Crisco over high heat until a few drops of water in the oil crackles and pops. If you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!


Make up the salmon cakes so that they look like "fat" burgers, (gently make them up, taking care to not "squeeze" them together -- they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (I get 7 thick ones, about 3" across), and then sprinkle on the Old Bay seasoning.


When the cooking oil is hot enough, (they should start frying immediately -- if not, the oil is too cold!), lay in the salmon cakes. Don't crowd them or you'll drive down the oil temperature -- I always make two batches with 3-4 patties in each.


When one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. As soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. Do not overcook them -- when they're brown, they come out! Serve while still hot.


NOTE: Do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.
Reply:the same way you make purple salmon patties.
Reply:The best way is to mix with mashed potatoes or sticky rice.The mashed potatoes mixed with salmon, and parsley seasoning.Make into rissole shape, dip into beaten egg, cover with breadcrumbs, fry.Yum! Or mix with Arborio rice,chilli, beaten egg etc, fry.Double Yum!

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