- 1 (14.75-ounce) can salmon, drained
- 1 egg
- 1 slice whole wheat bread, shredded, or 5 crushed saltine crackers
- 3 green onions, including the green stems, or 1/3 cup white onion, chopped fine (about 1/3 medium onion)
- 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
- Dash black pepper
- teaspoon seasoning (paprika, chili powder, or dill weed)
- 2 teaspoons vegetable oil or olive oil
- Remove any large bones and skin from salmon. Break into chunks with fork.
- Break egg into a large bowl. Whisk with fork. Add salmon, bread or crackers, onion, garlic, pepper, and additional seasoning. Mix gently.
- Form into 6 patties about inch thick.
- Heat oil over medium heat in a large skillet. Place patties in hot oil skillet. Leave skillet uncovered. Cook 3 minutes. Turn over patties with a spatula. Cook the other side 3-4 minutes to a temperature of 145 F.
- Serve immediately. Makes a good sandwich with whole wheat bread, tomato, lettuce, and onions.
- One cup serving of canned salmon with bones has about the same amount of calcium as a glass of milk.
- Move the patties as little as possible so they don't break apart.
- Patties can be frozen for 2-3 months before or after cooking.
- Refrigerate leftover patties up to four days. Patties will not be as crisp.