Ingredients
Scale
- 1 can (14.75 oz) of salmon, drained and flaked
- 1/4 cup of chopped fresh parsley
- 1/4 cup of green onions, finely chopped
- 1/2 cup of breadcrumbs
- 1 large egg
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine the flaked salmon, fresh parsley, green onions, and season with salt and pepper. Mix well.
- Add breadcrumbs, egg, and Dijon mustard to your mixture and combine gently.
- Heat oil in a frying pan over medium heat. Form the salmon mixture into patties and fry each side for about 4-5 minutes until golden brown and crispy.
- Carefully flip the patties to cook the other side. Once cooked, drain excess oil on a paper towel.
Notes
- Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Consider adding different herbs, spices, or grated vegetables for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 patty
- Calories: 223 Kcal
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg