Salmon Patties

This is the quintessential pantry dish. If you've tried other recipes and hated salmon patties (as was the case with hubby), give this one a try. He actually ASKS me to make them once a week now.

I'll add a picture when I remember to take one before they are inhaled at dinner.

I buy canned wild Alaskan salmon when possible, it is not much more expensive than pink salmon and I've read it has more nutrition.

Also, if you leave the bones in by smashing them a bit when mixing the ingredients, these are also a great source of calcium. My husband didn't know I kept the bones in them until he was told.

When I serve them to my picky eater (aka: son), I just add a slice of cheese on top or pour cheese sauce over them.... he eats just about anything with cheese.

Salmon Patties

• 15 oz. can salmon (reserve liquid)
• 1 egg
• 1/3 cup chopped onion
• 1/2 cup flour
• 1 1/2 teaspoon baking powder

• Lemon pepper to taste (optional, I added this to the recipe)
• Oil for skillet

Drain the salmon, reserve 2 Tablespoons of the liquid in a small bowl.

In larger bowl, combine salmon, egg, and chopped onion. Stir in the flour and any seasonings you want to add.

Stir the baking powder into the reserved salmon liquid and watch it fizz! This is the secret of this recipe and what makes it so light.

Add the liquid to the salmon mixture and mix just until combined.

Form into patties (I make five from this recipe) and place into a medium hot skillet which has oil to cover the bottom. Brown one side and then turn, frying until other side is brown. I start with medium high and then turn it down to medium as soon as I add the patties to keep the outside from browning too fast before the inside is cooked completely.

I'd say about four minutes on each side.

Recipe was from: Favorite Recipes From Quilters

Note:  Sometimes I form them into very small patties (about a heaping tablespoon each) and then dip them into flour before adding to skillet.  They become a little crispier and I find the guys like them much better when cooked like this. Just be sure to pat off all excess flour because it burns and turns your oil black (ask me how I know).  ;)