Ingredients
Equipment
Method
Instructions:
- Start by opening the can of salmon and draining the liquid. Use a fork to flake the salmon into smaller pieces, ensuring there are no large chunks. This will help the patties hold together better.
- In a mixing bowl, combine the flaked salmon, large egg, milk, self-rising flour, kosher salt, and ground black pepper. Stir until all the ingredients are well incorporated and form a cohesive mixture.
- In a large frying pan, heat the canola oil over medium heat. You want enough oil to coat the bottom of the pan to achieve that golden-brown crust.
- Using your hands, shape the salmon mixture into patties. Aim for about 2-3 inches in diameter and about 1/2 inch thick. This size will ensure even cooking throughout.
- Once the oil is hot, carefully place the salmon patties in the pan. Cook for about 4-5 minutes on each side or until they are golden brown and crispy. Avoid overcrowding the pan; work in batches if necessary.
- After frying, place the patties on a plate lined with paper towels to drain any excess oil. Serve immediately, garnished with fresh herbs or a squeeze of lemon for added flavor.
Notes
- For a gluten-free option, substitute self-rising flour with a gluten-free flour blend.
- Add diced onions or bell peppers for extra flavor and texture.
- Leftover patties can be stored in an airtight container in the fridge for up to 3 days.