PREP TIME15 mins
COOK TIME10 mins
CHILLING TIME30 mins
TOTAL TIME55 mins
SERVINGS4 servings
If the mixture is too wet to form patties, add a little more shredded bread (not the crusts) to the mixture. If too dry, add a tablespoon of water.
Ingredients
- 1 (14.75 ounce) can salmon, drained of all but 2 tablespoons of liquid, flaked
- 1 large slice bread , crust removed, shredded (1 cup, 50g)
- 3 tablespoons green onion, chopped
- 1 medium garlic clove, minced
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
- 3 tablespoons minced green bell pepper
- 1 tablespoon flour
- 1 large egg
- 1/2 teaspoon sweet paprika
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
- Several turns of freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- Method
- Mix the patty ingredients:In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.
- Form the patties:
- Form 8 patties, about 1/2 inch thick.
- Chill at least 30 minutes:Cover the patties and chill in the refrigerator for at least 30 minutes (or up to several hours) to help them firm up.
- Brown in skillet:Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3 to 4 minutes per side.
