Hooked on Salmon Patties

Ingredients:

  • 1 can (14.75 oz) pink salmon, drained
  • ½ cup saltine crackers, crushed
  • 1 egg
  • ½ tsp salt
  • Black pepper, to taste
  • 1 garlic clove, chopped small or ¾ tsp garlic powder
  • ¾ cup onion, chopped small or ¾ tsp onion powder
  • 2 tablespoon vegetable or canola oil, divided in recipe
  • 1 celery stalk, chopped small
  • 1 medium carrot, shredded
  • Lemon slices for serving (optional)
  • Yogurt Dill Dip (optional)
  • 3 tablespoons plain yogurt
  • 1 teaspoon fresh dill or ¼ teaspoon dried dill
  • Salt and pepper, to taste

Directions:

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing. 
  2. In a medium bowl, combine salmon, crackers, egg, salt, and pepper. If using garlic powder or onion powder, add to bowl in this step. Mix well and set aside. 
  3. Add 1 tbsp of oil to a medium sauté pan and heat over medium-high heat. Add garlic, onion, celery, and carrot and cook until softened, about 8-10 minutes. 
  4. Remove sauté pan from heat and let vegetables cool slightly. When cooled, add vegetables to the salmon mixture. Set the skillet aside but keep available to cook the patties. 
  5. Mix the vegetables with salmon well. Using a ¼ cup measuring cup, measure out the mixture and form into patties. Set aside.  
  6. In the medium sauté pan add 2-3 tsp of oil and heat on medium-low heat for 1-2 minutes. 
  7. Add the patties and cook on one side for 2-3 minutes or until a deep golden brown color. Flip patties over and cook for an additional 2-3 minutes or until a deep golden brown color and patties have an internal temperature of 165 degrees.  
  8. Remove patties from the skillet. Serve immediately with yogurt dill dipping sauce and lemon, if using. 

 

For Yogurt Dill Dip 

  1. Mix yogurt, dill, salt, and pepper together in a small bowl. Serve immediately.

Nutrition Facts (Per Serving):

Calories,112; Carbohydrate, 6 g; Protein, 11 g; Total Fat,5 g; Saturated Fat, 1 g; Trans Fat,0 g; Cholesterol, 50 mg; Fiber,3 g; Total Sugars, 3 g; Sodium, 262 mg; Calcium, 106 mg; Folate, 22 mcg; Iron, 1 mg; Percent Calories from Fat, 40%.

Makes 8 servings, 1 salmon stick each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Hooked on Salmon Patties

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Hooked on Salmon Patties
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Lunch
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Ingredients

  • 1 can (14.75 oz) pink salmon, drained
  • ½ cup saltine crackers, crushed
  • 1 egg
  • ½ tsp salt
  • Black pepper, to taste
  • 1 garlic clove, chopped small or ¾ tsp garlic powder
  • ¾ cup onion, chopped small or ¾ tsp onion powder
  • 2 tablespoon vegetable or canola oil, divided in recipe
  • 1 celery stalk, chopped small
  • 1 medium carrot, shredded
  • Lemon slices for serving (optional)
  • Yogurt Dill Dip (optional)
  • 3 tablespoons plain yogurt
  • 1 teaspoon fresh dill or ¼ teaspoon dried dill
  • Salt and pepper, to taste

Directions

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing. 
  2. In a medium bowl, combine salmon, crackers, egg, salt, and pepper. If using garlic powder or onion powder, add to bowl in this step. Mix well and set aside. 
  3. Add 1 tbsp of oil to a medium sauté pan and heat over medium-high heat. Add garlic, onion, celery, and carrot and cook until softened, about 8-10 minutes. 
  4. Remove sauté pan from heat and let vegetables cool slightly. When cooled, add vegetables to the salmon mixture. Set the skillet aside but keep available to cook the patties. 
  5. Mix the vegetables with salmon well. Using a ¼ cup measuring cup, measure out the mixture and form into patties. Set aside.  
  6. In the medium sauté pan add 2-3 tsp of oil and heat on medium-low heat for 1-2 minutes. 
  7. Add the patties and cook on one side for 2-3 minutes or until a deep golden brown color. Flip patties over and cook for an additional 2-3 minutes or until a deep golden brown color and patties have an internal temperature of 165 degrees.  
  8. Remove patties from the skillet. Serve immediately with yogurt dill dipping sauce and lemon, if using. 

 

For Yogurt Dill Dip 

  1. Mix yogurt, dill, salt, and pepper together in a small bowl. Serve immediately.

Nutrition Facts (Per Serving)

Calories,112; Carbohydrate, 6 g; Protein, 11 g; Total Fat,5 g; Saturated Fat, 1 g; Trans Fat,0 g; Cholesterol, 50 mg; Fiber,3 g; Total Sugars, 3 g; Sodium, 262 mg; Calcium, 106 mg; Folate, 22 mcg; Iron, 1 mg; Percent Calories from Fat, 40%.

Makes 8 servings, 1 salmon stick each.

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