High Five Recipes: Lunchtime Salmon Patties

High Five Recipes 2

As I’ve been developing this idea for High Five Recipes…I am AMAZED at how many yummy dishes you can make with five ingredients or less.  Cooking healthy food really, really is simple.  I have a big (and ever growing) list of recipes to share with you ranging from main dishes to side dishes to desserts and snacks…all that only require FIVE or less high quality ingredients!!

I mentioned here that we’re trying to add more fish to our diets.  A friend of mine told me about how she makes Salmon Patties and what an EASY lunch they are.  Ooh, she was right.

These Salmon Patties are SO easy and super delicious.  I used Rubinstein’s Wild Alaskan Pink Salmon.  It was the best quality I could find for the best price, usually around $4.00 per can.  (This is a very inexpensive dish to make!)

Not only are these a perfect lunch idea…it’s a great “rescue me” dinner too if you’re on the run in the evening since you don’t have to plan ahead to thaw meat for this dish!

Lunchtime Salmon Patties

14 oz can salmon
1 egg
1/2 cup bread crumbs
1 t. lemon juice
oil for cooking (I use palm shortening or coconut oil)

In a bowl, mix together salmon, egg, bread crumbs and lemon juice.  (You can mix the bones from the salmon in if you’d like…they cook right in and are good for you.  However, I get a little wigged out about them and take out the biggest ones.)

Heat a small amount of oil in a skillet.  Spoon tablespoon sized balls of the salmon mixture into the oil, flatten and cook for about five minutes, turning once.  The salmon patties should be golden brown.

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If you’re not a big fan of fish…I encourage you to give this simple recipe a try.  I think you’ll probably be surprised!!   And…this is one of those recipes that not only takes five ingredients…it only takes about five minutes to prepare.  Yay!

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Comments

  1. Kelly says

    Do you know what I could use as a binder instead of egg? We have egg allergies and egg in this dish will not be cooked long enough for us to eat.

    [Reply]

    Kim Reply:

    I have used this substitution when i didn’t have eggs on hand, and it works great in baked goods. i haven’t tried it in this recipe, but i woudl imagine it would work fine!
    you mix 1 tbsp ground flax seeds, and 3 tbsp hot water, mixing it together until it is the consistency of an egg.

    http://gnowfglins.com/2008/09/03/great-egg-substitute-flax-seed-meal/#

    [Reply]

    LindseyforLaura@HHM Reply:

    I would try Kim’s suggestion…I have never tried it but it sounds like
    a good healthy alternative!

    [Reply]

    Amy Afdahl Reply:

    We use vegan mayo instead of egg.

    [Reply]

  2. Soccy says

    These are part of our regular rotation now. They are so good. My kids don’t like salmon but they will eat this. I buy the Trader Joes cans with bones and skin (since that’s a big part of what’s healthy about salmon). I put all the ingredients in a mixing bowl and mash it all together with my pastry blender. While I shape the patties by hand, I mash up any bones the pastry blender didn’t get. The bines and skin are undetectable in thenfinished patty. I fry in coconut oil and serve up with steamed veggies and either rice or quinoa. It’s a tasty, quick and easy dinner. Thanks for the recipe.

    [Reply]

  3. Bekah says

    I grew up eating these. It’s about the only way my kids like to eat fish. We also like to season them with any of the following: garlic powder, paprika, green onion, (dehydrated) onion.

    [Reply]

  4. Felicia says

    I also grew up eating these and carried the tradition into our own family. Instead of bread crumbs we use equal amounts of flour and cornmeal – about 1/4 cup each for the smaller can of salmon. Homemade mashed potatoes are a good side dish with these.

    [Reply]

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