Salmon patties are a delightful treat. This recipe is a slight variant on the recipe that comes on the label of the brand of canned salmon we usually buy. The can lists 350 mg of sodium for a third of the can’s contents. Since this recipe yields six nice patties, the salt content will be quite low.
Ingredients
- 1 can of salmon (about 14.75 oz.)
- 2 eggs
- 1/2 cup finely diced onion
- 1/2 cup finely diced green pepper
- 1/2 cup panko crumbs (much less salt than regular bread crumbs)
- 1/3 cup sour cream
- 1 Tbsp lemon juice
- 1/2 tsp dried rosemary
- 1 tsp dried dill
- 1/4 tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
Drain the salmon and remove it from the can to a plate. Separate it and remove and discard any bones. Although the bones are edible, they may represent a small problem for someone with chewing or swallowing problems.
Mix all ingredients, except the oil and butter, well so the salmon meat is in small pieces. Form six patties. Heat the oil and butter and fry the patties for 3 minutes on each side. The idea is to just brown them slightly. The patties will not be fully cooked through. Place the patties in a baking dish and bake covered them for 30 minutes at 350 F. This will assure soft, juicy patties that are easy to chew and swallow.
Here the meal is shown with dressing and fluffy mashed potatoes.
