Crispy Fried Salmon Patties~

Light.Crispy.Delicious.
EASY!

Ingredients

I lg can canned Pink Salmon (14-15oz)

1 egg

1/2 panko bread crumbs

Garlic powder 1/2 tsp or to taste

Onion Power 3/4 tsp or to taste

Italian flat leaf parsley small bunch appr 1/6 cup chopped

sprig of rosemary minus the stalk

Fresh dill to taste (dont over do it.. I used about 2 sprigs minus the stalk)

salt & pepper to taste
(* a sprinkle or 2 of Old Bay Seasoning**Optional***)

1/2 c panko mixed with 1/2 cup flour to dredge patties in.

Finely chop parsley, rosemary and dill

 Into a mixing bowl add the canned salmon and about half the liquid in the can.

flake it and break up the larger pieces. add garlic powder, onion powder the fresh herbs, salt& pepper, and your egg. Mix thoroughly. 

Then stir in the panko until the pattie mix starts holding together.. you may need to use more or less panko... but the point is to use the panko to hold the mixture together JUST enough to form a patty. If you over do it.. you patty will be bready, dense, and bland.

  I use just enough to barely hold a shape before I dredge it. Dredging it adds yet more breading... I make small patties too.. it's easier to keep them moist and delicious. 

Once you have your salmon mix to where you want it.. 

Place your dredge on a paper plate or a shallow dish..

I take about 1/6 th of a cup of mix.. round it out into a small patty then place it into the dredge mix and carefully cover it in the dredge always being careful that the mix is still somewhat loose.

 Do this til the whole bowl is gone. You can if you want place them into hot oil as you make them or make them ahead.. letting the oil heat in your frying pan (i use an iron skillet) as you make the patties.. 

  Once you have placed your patties in your hot oil, it's important to let them completely cook on one side before you turn them so don't be in a huge rush to flip them..  When they are nice deep golden brown you may carefully flip them. Letting them crisp nicely on on side before you flip helps hold your patty together. One may break on you anyway.. but that,s ok just keep frying. Continue frying until the second side is as nice and crispy golden as the first. 

 Remove from pan , place on a paper plate to drain excess oil.

I serve mine with garlic fries and lemon wedges to squeeze over your patty! 

  If cooked correctly the outside should be crispy and delicious and the inside moist, soft, and flavorful.. especially the dill.. 

YUUUUUUUUUMMMM!!!!

 Happy Frying!!!