Salmon Patties

 

Facts about Salmon:

1. A female spring Chinook salmon can carry more than 4,000 eggs. 2. The oldest salmon fossil found is 50 million years old. 

3. Salmon do not eat any food during the time they swim upstream to spawn. 

4. The longest known trip ever taken by a salmon was a Chinook salmon that traveled 3,845 km (2,389 miles) upstream to spawn. 

5. When salmon are swimming upstream, they can jump two yards into the air. 

6. Most salmons will die as a result of exhaustion after spawning. Small percent of survived salmons will spawn few more time in their lifetime. 

7. Salmon are rich in essential vitamins and can decrease the risk of coronary disease and certain cancers.

Ingradients:

1 410 g tin of pink salmon
1 stick of celery finely diced
1 large potato cooked and mashed
1 medium carrot grated
2 eggs
Salt,  pepper,  parsley,  dried onion flakes and garlic granules to taste
1/2 cup of dried seasoned bread crumbs
Juice of 1 lemon
¾ cup of milk
1 cup of plain flour
1 ½ cups of dried seasoned bread crumbs
Olive oil for cooking

Directions:

Drain the juices from the salmon and flake it in a large bowl.  Add the celery,  potato,  carrot,  1 egg,  lemon juice, 1/2 cup of bread crumbs and seasonings.  Mix well.  Line up three bowls on the bench.  One with flour,  one with egg and milk mixed together and the last one with the seasoned bread crumbs.
Spoon the salmon mixture into balls using a dessert spoon.  Roll in the flour,  roll in the egg mixture then coat with the bread crumbs.  Once all the patties are done,  cook in a fry pan with some olive oil until browned on each side.  Flatten the patties with a spatula while they cook. Alternatively,  spray the patties with olive oil and cook in the oven for about 40 minutes at 180 degrees.
Makes about 12 – 15 patties which is enough for  5 – 6 people.

ENJOY!