Description
Discover Grandma’s favorite recipe for delicious salmon patties that are easy to make and full of flavor. Learn how to create this classic dish today!
Ingredients
- 1 tbsp. lemon or lime juice (15 ml)
- 1½ tsp. dijon mustard, divided (7.5 ml)
- ½ tsp. beef bouillon (2.5 g)
- ½ c. celery, diced and sauteed (75 g)
- 1 1/2 tsp. salt (7.5 g)
- 2 6 oz. cans boneless skinless tuna (340 g total)
- 1 large egg, lightly beaten
- 1 c. panko breadcrumbs (100 g)
- 1 large onion, diced and sautéed (150 g)
Instructions
- Combine all the ingredients, except for the panko breadcrumbs and half of the dijon mustard, in a medium-sized bowl.
- Once everything is well-combined, gently incorporate the panko breadcrumbs into the mixture.
- Chill the mixture for 15 minutes to make it easier to handle, or you can start forming it into patties right away—it’s your choice!
- After chilling, shape the mixture into patties using your hands.
- Warm a medium-sized frying pan over medium heat.
- Pour in 4–6 tablespoons of cooking oil.
- Carefully fry a few patties at a time, about four at once.
- Once the patties achieve a golden-brown color, turn them over and continue frying until both sides are golden brown.
- Place the cooked patties on paper towels to absorb excess oil.
- Repeat the process for the remaining patties.
- Serve the patties immediately.
Notes
- Lighten the dish by using light tuna in water instead of regular boneless skinless tuna.
- Enhance the patties’ flavors by sautéing the celery and onion until softened and aromatic.
- For a gluten-free option, swap panko breadcrumbs with gluten-free breadcrumbs or crushed rice cereal.
