Easy salmon pattie recipe?

Whats the recipe for a really simple pink salmon pattie?Easy salmon pattie recipe?
1 (16 ounce) can pink salmon


1 egg


1/3 cup minced onion


1/2 cup flour


1 1/2 teaspoons baking powder


1 1/2 cups Crisco (or preferred cooking oil)





Drain salmon; set aside 2 TBSP of the juice.


In a medium mixing bowl, mix salmon, egg and onion until sticky.


Stir in flour.


Add baking powder to salmon juice and stir into salmon mixture.


(Don't mix baking powder and juice and add until you are ready to start cooking the patties, otherwise it will become flat).


Form into small patties and fry until golden brown (about 5 minutes) in hot crisco.


Serve with tartar sauce (optional).Easy salmon pattie recipe?
Another Salmon Pattie Recipe





Ingredients


1 (14 ounce) can pink salmon, bone and skin removed (i use chicken of the sea brand)


1/2 cup crushed butter flavored cracker


1 egg, slightly beaten


1 teaspoon garlic powder


1/4 cup finely chopped onion


1/2 teaspoon ground black pepper


1/4-1/3 cup oil (for frying)


Directions


1Mix all ingredients except oil in a medium sized bowl.


2Shape salmon mixture into six equal patties.


3Heat oil in skillet over medium heat.


4When oil is hot but not smoking, add patties.


5Fry in oil until golden brown, about 6 minutes on each side.


6Serve with you favorite side dishes.
SALMON PATTIES





1 (7 3/4 oz.) can salmon


1/2 c. soft bread crumbs


1/4 c. onion, finely chopped


1/4 tsp. celery salt (optional)


1 tbsp. minced parsley


1 egg, beaten


2 tbsp. oil





Drain and flake salmon, removing any black skin, reserving 2 tablespoons liquid. Combine salmon with bread crumbs, onion, celery salt and parsley. Add egg and reserved salmon liquid. Shape into 2 patties. Fry in oil over medium heat until lightly browned on both sides.
hi, idk if you meant fresh or canned salmon so i decided to place both:





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.





fresh salmon patties


Ingredients


# 1 1/4 lbs salmon fillet


# 1 slice white bread crusts removed and white part chopped very fine


# 2 tablespoons mayonnaise


# 1/4 cup grated onion


# 2 tablespoons chopped fresh parsley leaves


# 3/4 teaspoon table salt


# 1 1/2 tablespoons lemon juice


# 1/2 cup unbleached all-purpose flour


# 2 large egg, lightly beaten


# 1/2 cup vegetable oil, plus


# 1 1/2 teaspoons vegetable oil


# 3/4 dried bread crumbs


Directions





1.Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.


2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.


3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.
BAKED SALMON PATTIES





1 (15 1/2 oz.) can salmon


2 eggs


12 saltine crackers, crushed


1 med. chopped onion


Dash of Tabasco, if desired





Drain most of liquid off salmon. Mash salmon and bones. Add other ingredients. Refrigerate 1 to 2 hours. Measure 1/3 cup for each patty. Put on cooking sheet sprayed with vegetable cooking spray. Bake 25 to 30 minutes at 350 degrees until brown. Yield: 7 patties.


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SALMON PATTIES





1 sm. can salmon


2 eggs, slightly beaten


1/2 tsp. baking powder


1 1/2 tbsp. flour


2 tbsp. sweet milk





Mix all together well. Pour patties into pan of hot cooking oil, fry brown on both sides. (Enjoy. Makes a fine dish of food.)