Fresh, frozen and canned fish now is much more available and I enjoy it regularly.
The American Heart Association recommends eating two servings of fish, especially oily fish, at least twice a week. Examples of fish relatively high in omega-3 fatty-acids include salmon, trout and herring. In the last few years I started enjoying salmon, both frozen and canned. At first I was dismayed by the appearance of canned salmon because the skin and bones were included, but now when the salmon is drained and combined with the other ingredients I don’t notice them.
Our Crispy Salmon Patties are very easy to make plus they are one of my “Go To” recipes (the ones you always keep the ingredients on hand and are fast). When you make these try to move the patties as little as possible so they don’t break apart. I freeze any leftovers and take them for lunch. Besides providing great protein one salmon patty provides as much calcium as a glass of milk!
Crispy Salmon Patties
- 1 (14.75-ounce) can salmon, drained
- 1 egg
- 1 slice whole wheat bread, shredded, or 5 crushed saltine crackers
- 3 green onions, including the green stems, or 1/3 cup white onion, chopped fine (about 1/3 medium onion)
- 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
- Dash black pepper
- ½ teaspoon seasoning (paprika, chili powder, or dill weed)
- 2 teaspoons vegetable oil or olive oil
- Mash any cooked bones and skin in the salmon. Break into chunks with fork.
- Break egg into a large bowl. Whisk with fork. Add salmon, bread or crackers, onion, garlic, pepper, and additional seasoning. Mix gently.
- Form into 6 patties about ½ inch thick.
- Heat oil over medium heat in a large skillet. Place patties in hot oil skillet. Leave skillet uncovered. Cook 3 minutes. Turn over patties with a spatula. Cook the other side 3-4 minutes to a temperature of 145° F.
- Serve immediately. Makes a good sandwich with whole wheat bread, tomato, lettuce, and onions.