I would like a recipe for Salmon patties?

I am going to give you recipes in link form, I hope you don't mind:





http://southernfood.about.com/od/salmonr鈥?/a>





http://seafood.allrecipes.com/az/PttSlmn鈥?/a>





http://seafood.allrecipes.com/az/rgnSlmn鈥?/a>





http://christmas.allrecipes.com/AZ/Salmo鈥?/a>








http://www.marga.org/food/int/amish/salm鈥?/a>I would like a recipe for Salmon patties?
http://christmas.allrecipes.com/AZ/SalmonPattiesII.asp








This is the easiest base recipe out there. Add any seasonings you like...salt and pepper, lemon pepper, parsley even a finely diced onion or some garlic powder. Report Abuse
I would like a recipe for Salmon patties?
1 can (16 ounces) salmon


1 small onion, finely grated


2 tablespoons minced fresh parsley


ground black pepper, to taste


2 large eggs, well beaten


1 to 1 1/2 cups fine dry bread crumbs


3 tablespoons butter


PREPARATION:





Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.


Serves 6.
It's very easy!! All you need is meal and eggs. Mix them all together and pat them out. Then, put them in the skillet.
1 large egg white


1 tablespoon soy sauce


1 teaspoon sesame oil


3/4 pound skinless salmon fillet, cut into 1/4-inch dice


3/4 cup panko crumbs


1/4 cup minced green onions


2 tablespoons vegetable oil


3 cups mesclun greens, washed and spun dry


4 shizu leaves, julienned


2 teaspoons olive oil


Asian Cucumber Relish, recipe follows


Fried Wonton Strips, recipe follows


Sprigs fresh cilantro, garnish





Preheat the oven to 400 degrees F.


In a medium bowl, whisk together the egg white, soy sauce and sesame oil. Add the salmon, 1/4 cup of the panko, and the green onions and mix. Form into 4 equal patties.





Place the remaining panko in a shallow dish. Dredge the patties in the panko to coat evenly on both sides.





In a large, non-stick ovenproof skillet, heat the vegetable oil over medium heat. Add the salmon patties and cook for 1 minute. Turn, place in the oven and cook until medium-rare, about 3 minutes. Remove from the oven.





In a bowl, toss together the mesclun, julienned shizu leaves and the olive oil, and lightly season with salt and pepper. Divide the mixture among 4 plates and place the salmon burgers in the center. Top with the cucumber relish and garnish with the wonton strips and cilantro sprigs. Serve immediately.








Asian Cucumber Relish:


1/2 cup peeled, seeded, julienned cucumber


1/2 teaspoon salt


1/4 cup peeled, julienned daikon


1/4 cup peeled, julienned carrot


1 tablespoon fresh lime juice


2 teaspoons fish sauce


2 teaspoons minced fresh cilantro leaves


1 teaspoon mirin


1 teaspoon minced Thai chile, or other red chile


Toss cucumbers with salt in colander. Place colander in sink or over bowl and let stand 15 minutes. Press down on cucumbers to release moisture. Rinse, drain and pat dry.





Combine cucumbers with remaining ingredients. Toss to coat. Cover and refrigerate for 15 minutes. Serve on top of Asian Salmon Burgers.





Yield: about 1 cup








Fried Sesame Wonton Strips:


1/4 cup sesame seeds, toasted


1 teaspoon salt


5 cups vegetable oil


20 wonton skins


1 tablespoon cornstarch dissolved in 2 tablespoons water


In a small bowl, stir together sesame seeds and salt.





In a heavy 5-quart pot, heat the oil to 360 degrees F.





Brush 1 side of each wrapper with the cornstarch mixture and sprinkle on both sides with the seeds. Cut the wrappers into 1/4-inch strips and add to the oil in batches. Fry until crisp and golden, about 30 seconds. (Some seeds will fall off during frying.)





Remove and drain on paper towels and season lightly with additional salt. Serve as a garnish for the salmon burgers.





Yield: 4 servings