This recipe doesn't have to be followed precisely- mix canned salmon with eggs in any amount and you'll end up with a patty. The eggs are simply there to bind the salmon together.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people
- 3 6-ounce cans Salmon ** see note below
- 2 eggs
- 1/8 teaspoon salt
- oil for frying
Open and drain cans of salmon.
Add eggs and salt, mix to combine.
Drop by spoonfuls onto the frying pan, heat at medium-low.
Cook until golden brown, then flip and cook until golden brown.
This is great served with rice and steamed veggies. We enjoy it with tartar sauce, but ketchup is also good.
**When using larger cans of salmon (12 oz) add an extra egg.