Salmon Patties
Salmon Patties are savory and delicious. They're moist and tender inside and crispy outside. Easy to make with a few simple ingredients. Recipe by Aunt B. Photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 14 patties
Calories: 7kcal
Ingredients
- 1 can (14.75 ounces) Skinless Boneless Pink Salmon, with juice
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper More or less as preferred.
- 1/2 cup self-rising flour, sifted
- 1/2 cup evaporated milk
- 3 large eggs, beaten
- vegetable oil for frying
Instructions
- Empty salmon and juice into a large bowl. Add salt, coarse ground black pepper, sifted flour, evaporated milk and beaten eggs. Stir until well combined. Mixture will be fluid.
- Pour vegetable oil into a medium or large skillet. Warm over low-medium heat until oil is sizzling hot (but not smoking).
- To form a Salmon Patty, pour 1/2 cup of the mixture into the hot oil.
- Cook 3-4 minutes over medium heat OR until golden brown. Flip over and fry 3-4 more minutes OR until golden brown.
- Repeat until all of the salmon mixture has been fried.
- Drain on paper towels. Serve hot.
Notes
Keeps well in the fridge. Store in a container with a tight lid or use a zippered bag. For best results, warm in preheated 350 oven for 10 to 12 minutes.