Salmon Patties
 
 
Makes 8
Author:
Ingredients
  • 1 (14¾-ounce) can pink salmon*, drained
  • 1 small yellow or white onion, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • ¾ cup plain dry bread crumbs
  • 6 tablespoons vegetable oil, divided
  • Fig preserves, to serve
Instructions
  1. In a large bowl, break salmon into small pieces with a fork. Stir in onion, parsley, lemon juice, salt, and pepper until well combined.
  2. Stir in egg until well combined and mixture is sticky. Stir in bread crumbs until well combined. Divide mixture into 8 portions, and shape each portion into a patty.
  3. In a large cast-iron skillet, heat 3 tablespoons oil over medium-high heat. Add 4 patties; cook until browned on the bottom, 3 to 5 minutes. Turn patties, and cook until browned on the bottom, 2 to 3 minutes. Repeat with remaining 3 tablespoons oil and remaining patties. Serve warm with preserves.
Notes
LAKITA’S TIPS: If the mixture is too wet, add additional bread crumbs, a little at a time. If the mixture is too dry, add a little more lemon juice. Shape the patties to your desired size; the thicker the patty, the more time it may need to cook.

*LaKita uses Double “Q” Pink Salmon.
Recipe by Southern Cast Iron at https://southerncastiron.com/salmon-patties/