I love salmon patties! Growing up, it was one of my favorite meals. I drove my mom nuts when she cooked them though, because of my fierce hatred of celery (at the time.) She would include diced up celery in the patties and I would pick them out. There would be a small pile of green on my plate at the end of the meal. One time she cooked them without the celery, I complained it wasn't the same. Sorry Mom. My recipe uses one of my favorite ingredients, capers, and a little celery salt to recreate that perfect taste.
- 20 oz. Salmon boneless and skinless (can or cooked)
- 2 Eggs
- 1/2 teaspoon Celery salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Salt
- 2 tablespoons Mayonnaise
- 1 oz. Capers
- 1/2 cup Breadcrumbs split in half
- Add all ingredients, except for the breadcrumbs, to the bowl and mix. Once everything is combined, add 1/4 cup of the of breadcrumbs and mix.
- Take a golf ball sized chunk from the bowl and form into a ball (The mixture should be a little wet) and take it over to your plate with bread crumbs spread out. Mash your ball into the crumbs and press down to make it look like a hockey puck. Then flip it over and coat the other side. keep going until you're out of mixture.
- In a large pan, pour in enough oil to cover the bottom by 1/2 inch. This is the important part, turn the heat to medium heat and let the oil heat up. Have patience. If the patty doesn't sizzle when you place it in, it's not hot enough. When the oil is hot enough, 300 degrees, place your patties in. You'll want to cook them to golden brown on each side, roughly 4-5 minutes each side.
- Take them out of the pan and sprinkle with little salt as fast as you can. Serve with some ketchup or tartar sauce