Salmon Patties Recipe

class="wprm-recipe-ingredient">2large eggslightly beaten

3Tbspmayonnaise

1tspWorcestershire sauce

1/4cupparsleyfinely minced

heat up kitchen appliance to 425˚F. Line rimmed baking sheet with parchment or silicone polymer liner. Place salmon within the center, skin-side-down, drizzle with oil and season with seasoner and black pepper. Bake uncovered for 10-15 min (depending on thickness), or simply till barbecued through. take away from kitchen appliance, cowl with foil and rest ten min. Flake salmon with a pair of forks discarding skin and any bones then put aside and funky to area temporary worker.

Heat a medium frying pan over medium heat with one Tbsp oil and one Tbsp butter. Add diced onion and bell pepper and saute till golden and softened (7-9 minutes) then take away from heat.

during a massive bowl, combined flaked salmon, saute pepper and onion, one cup bread crumbs, a pair of crushed eggs, three Tbsp dressing, one tsp sauce, one tsp seasoner, 1/4 tsp black pepper and 1/4 cup cut parsley. Stir to mix. type into patties (about a heaping tablespoon each) and mildew along with your hands into 2" wide by 1/3 to 1/2" thick patties.**

during a clean non-stick pan, heat one Tbsp oil and one Tbsp butter till hot then add salmon patties during a single layer. Saute three to four min per aspect or till golden brown and barbecued through. If salmon patties brown too quick, cut back heat. take away finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.