3/4 cup water
1/3 cup mayonnaise
1 14.5 oz can salmon
juice of one lemon
1 cup shredded mozzarella cheese
1/2 cup chopped green onion
nonstick cooking spray
Drain salmon, remove skin and bones. Combine all ingredients. Shape into patties using 1/4 cup mixture for each patty. Cover and refrigerate for one hour. Spray skillet with cooking spray. Add patties and cook two to three minutes on each side until lightly browned.
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I've never thought about using stuffing ... I've used crushed crackers and cereal ... might have to try this way next time :) Thanks for sharing!
ReplyDeleteMy salmon patties always crumble when I go to turn them, even when I have used eggs as a binder. Do these hold together?
ReplyDeleteBobbie
I answered my own question, as I made salmon patties for dinner tonight using your recipe and they came out fabulous!!! And they didn't crumble!!! I threw out all my other salmon patty recipes.....thank you.
ReplyDeleteGlad you like them, it's really good using canned crab as well - my fav.
ReplyDeleteI love that these can be frozen--that's the kind of thing I like to make on a Sunday and then have the rest later in the week. Thank you for linking up. sorry it took me so long to stop by. Work seriously got in the way this week ;-)
ReplyDeleteThis is the first time I've tried freezing these, I'll find out next week if it worked out.
DeleteWe love Cornbread stuffing so that is what we have on hand here and will use it. Thanks for sharing.
ReplyDeleteThere are several variations to this recipe. Our fav is using crab. You can also use shrimp or tuna. The mozzarella cheese and lemon juice can be replaced with BBQ sauce which is very good with the shrimp.
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