Do you know any good recipes for salmon patties?

Here is my family's favorite salmon patty recipe:





2 cans salmon (try to use the Wild Atlantic Salmon - it's sustainable and better for the planet)


2 large eggs


the grated rind of 1 fresh lemon


juice of 1 fresh lemon


1/2 teaspoon black pepper


1/4 cup finely chopped red pepper


1/4 cup finely chopped yellow pepper


1/2 medium onion, finely chopped


10 crushed Ritz crackers


oil for frying





Remove the bones from the salmon and place in mixing bowl. Grate the rind from the lemon and add to the salmon, squeeze the juice from the lemon and add that, too. Add the eggs, onion, the red and yellow peppers and the crushed Ritz crackers and mix with a fork just until all is moistened. Heat skillet on medium heat and add just enough oil to coat the bottom of the skillet. When hot, form the salmon mixture into 8 patties and place in skillet, 4 at a time. Fry 4-5 minutes on each side, or until there is a nice, brown crust.





Serve with lemon wedges, if you like. Also, if you don't like the red and yellow peppers, you can leave them out.





You'll have to let me know if you tried it....and how you liked it. I hope you do!Do you know any good recipes for salmon patties?
Ingredients:


1 can (16 ounces) salmon


1 small onion, finely grated


2 tablespoons minced fresh parsley


ground black pepper, to taste


2 large eggs, well beaten


1 to 1 1/2 cups fine dry bread crumbs


3 tablespoons butter





Preparation:


Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.


Serves 6.Do you know any good recipes for salmon patties?
Salmon Cakes


Makes 10 cakes -- serves 5





Unsalted butter


Good olive oil


3/4 cup small-diced red onion (1 small onion)


1 1/2 cups small-diced celery (4 stalks)


1/2 cup small-diced red bell pepper (1 small pepper)


1/2 cup small-diced yellow bell pepper (1 small pepper)


1/4 cup minced fresh flat-leaf parsley


1 tablespoon capers, drained


1/4 teaspoon Tabasco sauce


1/2 teaspoon Worcestershire sauce


1 1/2 teaspoons Old Bay Seasoning


1/2 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper


1/2 pound cooked salmon (see note)


3/4 cup panko (Japanese bread crumbs) or plain dry bread crumbs


1/2 cup good mayonnaise


2 teaspoons Dijon mustard


2 extra-large eggs, lightly beaten





1. Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into crab cakes, 2 1/2 to 3 ounces each.





2. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat. Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.





TO COOK SALMON:





Brush with olive oil, sprinkle with salt and pepper, and roast in a 350 degree F oven for 15 to 20 minutes, until just cooked. Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely. Flake with your hands.





TO MAKE AHEAD:





Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic. Fry just before serving


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Salmon Patties


Ingredients:


1 can (16 ounces) salmon


1 small onion, finely grated


2 tablespoons minced fresh parsley


ground black pepper, to taste


2 large eggs, well beaten


1 to 1 1/2 cups fine dry bread crumbs


3 tablespoons butter


Preparation:


Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.


Serves 6.


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Smoked Salmon Cake


Serves 8 to 10


3 eight-ounce packages cream cheese, softened


1/2 cup finely chopped red onion


2 tablespoons capers, drained and chopped


2 tablespoons fresh dill, finely chopped, plus more for garnish


1 teaspoon freshly squeezed lemon juice


Coarse salt and freshly ground pepper


2 loaves pumpernickel bread, cut into 16 half-inch slices, with crusts


1 pound smoked salmon, thinly sliced


1 1/2 seedless cucumbers, thinly sliced into 1/8-inch slices, patted dry, plus more for decorating sides of cake


1/2 cup creme fraiche


2 1/2 ounces salmon roe


1 ounce black caviar


Lemon wedges, for garnish


Directions


In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of one slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with two more bread slices.


Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.


Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two hours or overnight.


Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.
I do not like fish so do not make them but they are made about the same way tuna patties are. Do a web search and you will find recipes for these. It is a very easy recipe to make.
http://allrecipes.com/Search/Recipes.asp鈥?/a>





GREAT CHOICE


here are like 10 on this link


this site gives recipes and you can change the recipe to how ever many ppl u want to serve