I take advantage of frozen bread ends tossed in the freezer until ready to use. They can be toasted and torn or pulsed into a food processor and refrozen in a freezer bag. This is a great way to NOT waste the bread ends.
Feel free to add minced peppers and onions to the recipe. Sometimes I’ll add a tablespoon or two to the parent’s patties after I’ve dipped out the kid’s portion.
- 14 oz can salmon, reserving juice
- 1 egg, beaten
- 1/2 cup whole wheat bread crumbs or crackers
- 1/2 teaspoon onion powder
- canola or vegetable oil for cooking
- 3 Tablespoons juice or more to moisten
- Drain salmon reserving juice.
- Discard large row of bones and largest pieces of skin if desired.
- Mix salmon, egg, bread crumbs and onion powder. Add juice to moisten and hold together.
- Heat a small amount of oil in a skillet.
- Spoon golf ball size amounts flattening the mixture into the oil.
- Cook for about five minutes, turning once until golden brown.
The kids enjoy ketchup on their patties, while I enjoy my plain or with a squeeze of lemon juice. Enjoy a frugal fish meal.
What’s your favorite way to serve salmon?