These could be made with just about any fish or seafood, crab, shrimp, tuna….
A great option for left-overs or a budget friendly way to stretch your dinner. Can be made simple or as elegant as you want. A completely versatile meal addition, make them small for an appetizer or party food or make them into a burger-sized sandwich. I like them all by themselves and since they don’t “look like fish” kids like them too
Salmon Patties (Salmon, Tuna, Shrimp or Crab)
- 1.5 lb canned or cooked fish (no bones or skin, drain if canned)
- 1 large egg , lightly beaten
- 1 bunch of fresh cilantro coarsely chopped
- 2/3 cup pork panko
- 4 tbsp mayonnaise/sour cream
- 2 tbsp lemon juice
- 1 stalk of celery, finely chopped
- 1/2 large onion, finely chopped
- 3 T green chile peppers or jalapenos for a spicier flavor (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Oil for frying
- Chop or flake cooked fish or seafood.
- Sauté the onions and garlic for about 5 minutes in a little butter or oil, set aside and let cool.
- Mix the mayo, lemon juice, salt and pepper and whisk till combined.
- Add cilantro and peppers
- Add the fish (or other seafood), beaten eggs, celery, cooked onions and pork panko, and mix gently
- Refrigerate for about 30 minutes
- In a large nonstick skillet, heat the oil to medium high.
- Using your hands, form into desired sized patties, cook cakes until golden brown and crisp on the outside, about 3 minutes per side.
- Store finished patties in hot oven on a sheet pan with cooling rack on top while cooking batches
- You may need to add a tablespoon of oil to the pan between batches.
You can also season up some more pork rinds with parmesan and spices. Press patties into mix and fry for an extra crispy crust