Salmon Patties

Yield: 6 Servings | Serving Size: 1 patty

Cost/serving: $0.92

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active Program.

Ingredients:

1 (14.75 ounce) can salmon* 

1 Tablespoon lemon juice 

Cold water

1/4 minced celery (optional)

1 Tablespoon minced green pepper (optional)

1/2 medium onion, minced

2 large eggs

1/3 cup breadcrumbs or cracker crumbs

2 Tablespoons all-purpose flour

1/8 teaspoon black pepper

1 Tablespoon vegetable oil

Directions:

1. Wash fresh vegetables (if using).
2. Collect, mince, and measure all ingredients before starting to prepare the recipe.
3. Open salmon and drain liquid in meausuring cup. Add lemon juice and cold water to the salmon liquid to make 1/2 cup liquid total and set aside.
4. Put the salmon in a separate mixing bowl. Mix in the celery (if using), and onion.
5. In another small bowl, beat the eggs. Then, add them to the salmon mixture.
6. Add the bread or cracker crumbs, flour, pepper, and the salmon liquid mixture to the salmon mixture, and stir until all ingredients are mixed together.
7. Use 1/3 cup measuring cup to measure salmon mixture. Shape into a 1/2-inch-thick patty, and place on a plate. Repeat to make 6 patties.
8. Heat the oil in a skillet over medium heat, then add 3 patties.
9. Cook for about 2 to 3 minutes (or until golden brown) on each side.
10. Remove patties from skillet, and place on a clean paper towel-lined plate to drain. Cook remaining 3 patties, then serve immediately.
11. Refrigerate leftover within 2 hours. Eat within 3 to 5 days. 

*Use canned salmon with bones to get extra calcium.

Be creative! Top with salsa or Pico de Gallo.

Nutrition Facts: Servings: 6, Serving size: 1 patty and 1 bun
Amount per serving: Calories 280, Total Fat 9g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 115mg, Sodium 530mg, Total Carbohydrates 27g, Dietary Fiber 0g, Total Sugar 4g (Incl. 0g Added Sugars), Protein 24g

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