Salmon Patties

Made with just a handful of ingredients, these crunchy, yet tender and juicy salmon patties are the best idea for a quick and delicious dinner recipe.

Servings : 4 serves

INGREDIENTS

▢ 2 tablespoons vegetable oil

▢ 1 can (14.75 ounces) canned salmon, drained and roughly chopped (you can also use leftover cooked salmon)

▢ 1 cup panko bread crumbs (FOR Low carb or KETO, use crushed pork rinds)

▢ 1 small yellow onion, grated

▢ 2 green onions, chopped (white and green parts included)

▢ 2 garlic cloves, minced

▢ 2 eggs, lightly beaten

▢ 1 tablespoon chopped fresh dill

▢ 1 tablespoon fresh lemon juice

▢ 1 teaspoon lemon zest

▢ 1/2 teaspoon smoked or sweet paprika

▢ 1/2 teaspoon salt

▢ 1/8 teaspoon fresh ground pepper

INSTRUCTIONS

Preheat oven to 425˚F.

Add 2 tablespoons vegetable oil to a rimmed baking sheet and set aside.

In a large mixing bowl combine prepared salmon, panko crumbs, onions, garlic, eggs, dill, lemon juice, lemon zest, paprika, salt, and pepper; mix until thoroughly combined.

Form mixture into 10 to 12 patties; you'll need about 1/4 cup of mixture per patty.

Place previously prepared baking sheet in the preheated oven for 2 minutes.

Carefully remove from oven and add the patties to the hot oil.

Bake for 12 to 13 minutes; flip over and continue to bake for 5 to 6 more minutes, or until golden brown and crispy.

Remove from oven and let stand 5 minutes.

Serve.