Description
Discover how to make delicious salmon patties that are crispy on the outside and tender on the inside. Perfect for a quick and satisfying meal!
Ingredients
- 1 can (14.75 oz / 420 g) salmon, drained of all but 2 tablespoons of the can liquid, flaked
- 1 cup (50 g) shredded beef (crust removed)
- 3 tablespoons (45 ml) green onion, chopped (including the green parts)
- 1 medium garlic clove, minced
- 1 tablespoon (15 ml) fresh dill, chopped, or 1 teaspoon (5 ml) dried
- 3 tablespoons (45 ml) green bell pepper, minced
- 1 tablespoon (15 ml) flour
- 1 large egg
- 1/2 teaspoon (3 ml) sweet paprika
- 1 teaspoon (5 ml) lemon zest
- 2 teaspoons (10 ml) lemon juice
- 1/4 teaspoon (1 ml) salt
- Several turns of freshly ground black pepper
- 3 tablespoons (45 ml) vegetable oil
Instructions
- In a spacious mixing bowl, combine the salmon (retaining 2 tablespoons of the can’s liquid), shredded beef, chopped green onion, minced garlic, dill, finely chopped bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt, and pepper gently.
- Shape the mixture into 8 patties, ensuring they are approximately 1/2 inch thick.
- Place the patties in the refrigerator, covered, for a minimum of 30 minutes to allow them to set, or keep them there for a few hours if needed.
- In a large frying pan, heat vegetable oil over medium-high heat. Fry the patties until they achieve a golden brown color on both sides, which should take around 3 to 4 minutes per side.
Notes
- Drain the salmon thoroughly, keeping some can liquid for moist and flavorful patties.
- Chill the patties in the fridge for 30 minutes to maintain their shape while cooking.
- Carefully flip the patties with a spatula for even cooking and a golden crust. Serve with preferred sides for a complete meal.
