Do you ever come home from work and finally get the energy to make dinner, only to realize that there’s pretty much nothing to make except for frozen and pantry stuff? Well, guess what? These absolutely delectable salmon patties can be materialized with mostly readily-available staples from your kitchen. If you can wrangle up an onion, half a bell pepper and a clove of garlic, you’re all set because you probably have everything else you need.
The best thing about this sanity-saving pantry meal is that these salmon patties are seriously tasty. They’re terrific on a bun with tartar sauce or just all alone with a little extra lemon squeezed on top. Restaurant-worthy food in 20 minutes. You’re winning at life.
15 oz. high-quality canned salmon, drained and flaked
4 Tbsp. olive oil
1 small onion, finely diced
½ green bell pepper, finely diced
1 clove of garlic, minced
1 c. panko breadcrumbs
3 Tbsp. mayonnaise
Dash of Worcestershire sauce
Juice from 1 lemon
2 tsp. paprika
2 Tbsp. fresh parsley, finely chopped
Salt and pepper to taste
Heat 1 Tbsp. olive oil in a skillet over medium high heat. Cook the onions and bell pepper until soft, 5-6 minutes. Add the garlic and cook for one minute. Remove from heat and allow to cool.
In a large bowl, combine salmon, the pepper, onion, garlic mixture, breadcrumbs, mayo, eggs, Worcestershire sauce, lemon, paprika, parsley, salt and pepper. Mix together thoroughly (I do this with my hands) and form into patties. If the consistency isn’t quite right, you can add breadcrumbs or mayo. The patties should be formed and hold a shape.
Heat 2 Tbsp. olive oil in a large skillet over medium high heat. Cook the patties for 4-5 minutes per side, or until golden brown and cooked through. Add more olive oil if necessary. Set on a paper-towel lined plate to absorb extra oil. Serve on a bun, as an appetizer, or on top of a salad.