These basic salmon patties are similar to salmon croquettes, but they are made with eggs instead of the thick white sauce.
- Turn the salmon and liquid from the can into a medium-size bowl. Flake the salmon with a fork, removing any skin and bones. Smaller bones are edible and may be mashed. Mix in grated onion, parsley and pepper.
- Add the beaten eggs and blend well. Add enough bread crumbs, about 1/2 to 3/4 cup, to make the mixture thick enough to shape into about 12 small patties. Roll the patties in the remaining bread crumbs to coat thoroughly.
- In a large heavy skillet or sauté pan over low heat, melt 2 tablespoons of butter. When the butter is hot, add the salmon patties. Fry patties slowly on one side until browned. Add the remaining butter, turn the patties, and fry them until browned on the other side.
Tips and Variations
- If you're cooking the salmon patties in batches, preheat the oven to 250° F (130° C/Gas 1/2). Put patties on a rack in a baking pan and place it in the preheated oven while you cook subsequent batches.
- Substitute finely crushed saltines or Ritz crackers for the fine, dry bread crumbs.
- Omit the grated onion and add about 2 to 3 tablespoons of finely chopped green onions (scallions).
- For Creamy Dill Sauce, combine 1 tablespoon chopped fresh dill with 1/4 cup of mayonnaise, 1/4 cup of sour cream, a few teaspoons of lemon juice, and freshly ground black pepper, Add some finely chopped green onion, if desired.
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