For the Patties:
1 can (14-15 oz) of salmon, drained and flaked
1 small onion, finely chopped
1/4 cup of breadcrumbs or crushed crackers
1 large egg, beaten
2 tablespoons of mayonnaise
1 teaspoon of mustard (optional)
1/2 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
Salt and black pepper to taste
For Frying:
1/2 cup of vegetable oil or enough to coat the skillet
Optional Additions
Chopped green onions or parsley for freshness
A splash of hot sauce or cayenne pepper for heat
A squeeze of lemon juice for brightness
Diced bell peppers for added texture
Tips for Success
Drain the Salmon Well: Ensure all liquid is removed to avoid soggy patties.
Adjust Consistency: If the mixture is too wet, add more breadcrumbs. If too dry, a splash of milk can help.
Chill the Mixture: Refrigerating the mixture for 15-20 minutes helps the patties hold their shape.
Preheat the Oil: Ensure the oil is hot enough before frying to achieve a crisp exterior.
Avoid Overcrowding: Fry in batches if necessary to maintain even cooking and crispness.
Instructions
Prepare the Mixture:
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