Oatmeal Salmon Patties Recipes

SIMPLE SALMON CAKES MADE WITH OATMEAL

Steps:

• Mix salmon, egg, and chopped onion in a bowl with your hand; add oats incrementally, mixing until the mixture holds together and it not overly moist. Shape the mixture into 4 patties.
• Heat oil and butter together in a skillet over medium heat until the butter is melted and the mixture is hot. Fry patties in oil mixture until browned and heated through, about 7 minutes per side.

CANNED SALMON CAKES

Steps:

• In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high, reduce heat to low and cook for 20 minutes or until fork tender.
• Drain potatoes and transfer to a large mixing bowl. Mash sweet potatoes with a masher (I do not like the fine texture that food processor yields but you could use it).
• Add salmon including the juices (all that flavour!) and mash a bit more. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Let mixture sit for 15 minutes to let oats soak up and act as a binder.
• Preheat large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. It is important that skillet and oil are hot. Using under 1/4 cup mixture, form small salmon sweet potato cakes and place on a skillet. These are delicate, and I found large size patties do not hold as well.
• Cook for about 5-7 minutes (or until golden brown), carefully flip with a flat spatula and cook for another 5-7 minutes. Play it by ear until a nice crust forms, and as a skillet gets hotter, cakes cook faster, usually by the end of batch #2. Work in batches.
• Serve hot or cold, both states are extremely tasty!!! You can use your favourite sauce for dipping, serve with a salad or on a whole grain English muffin.

OATMEAL SALMON PATTIES

Steps:

• Drain both cans of salmon and remove skin and round bones. in a separate bowl, combine the eggs, egg white, diced onion, oats, basil and pepper. Add the salmon to the mixture and mix well (I get in there with my hands, but don't forget to remove your rings ladies!). Once it's all mixed, score out 8 portions and make 8 patties. Stick the patties in the refrigerator for about 30 minutes to chill. In a black iron skillet fill with oil. Heat oil on med. to Med. High add salmon patties and cook on both sides until golden brown. Drain on paper towel lined plate.
• Serve with your favorite sides or try roasted red potatoes and carrots.
• This can serve 4 people with 2 patties per person or up to 8 people with 1 patty per person.

OATMEAL SALMON PATTIES

Steps:

• Combined all ingredients except margarine; mix well.
• Shape to form oval patties about 1/2 inch thick.
• Pan fry the patties in margarine over medium heat for 3-4 minutes on each side or until golden brown and heated through.
• Serve hot.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.