Salmon Patties
Canned salmon makes this recipe for salmon patties super easy! A healthy, budget-friendly meal that comes together in just 30 minutes.
Foto: Well PlatedIngredients
- 1 large egg
- 1 (15-ounce) can salmon (drained (wild-caught if possible))
- 1/2 cup Italian seasoned dry whole wheat bread crumbs
- 1/4 cup nonfat plain Greek yogurt (or sour cream)
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped fresh parsley (plus additional for serving)
- 1 –2 tablespoons extra-virgin olive oil (for cooking the patties)
- Greek yogurt
- Lemon wedges
Steps
In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.
With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.
Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Enjoy!
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