dinner · dairy-free
Southern skillet salmon patties
Canned salmon bound with saltines, egg and scallion and fried crisp. A cheap pantry supper with lemon on the side.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Flake the salmon into a bowl, picking out any skin or large bones if you like.
-
2
Mix in the egg, mustard, scallions and most of the cracker crumbs and leave for 3 minutes. If it is too wet to hold together, add the rest of the crumbs.
-
3
Form four patties about 1 cm (½ in) thick.
-
4
Fry in the oil over medium heat for 3-5 minutes a side, until crisp and 160°F (71°C) in the middle.
-
5
Drain briefly and serve warm with lemon.
