Description
Chill for Better Texture:Refrigerate the patties for 15 minutes before frying to help them hold their shape.Crispier Patties:Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.Flavor Boost:Add a pinch of Old Bay seasoning or a dash of hot sauce for extra zest.
Ingredients
Scale
- 1 (14.75 oz) can salmon, drained & flaked
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp garlic powder, onion powder & paprika
- 2 tbsp fresh parsley, chopped
- Salt & pepper, to taste
- 2 tbsp olive oil (for frying)
Instructions
- Mix:Combine salmon, breadcrumbs, egg, mayo, mustard, lemon juice, seasonings & parsley.
- Form:Shape into 4 patties.
- Cook:Heat oil in a skillet over medium heat. Fry patties for 3-4 mins per side until golden brown.
- Assemble:Place on toasted buns with lettuce, tomato & tartar sauce.
- Serve:Enjoy with lemon wedges & fries!
Notes
Chill for Better Texture:Refrigerate the patties for 15 minutes before frying to help them hold their shape.Crispier Patties:Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.Flavor Boost:Add a pinch of Old Bay seasoning or a dash of hot sauce for extra zest.