Salmon Patties Hints From Heloise Recipes

Steps:

• Half fill a deep fryer or skillet with oil. Preheat while you are mixing the salmonettes. Drain all but 1/4 cup liquid off the canned salmon and set it aside. Put the salmon in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. Blend with a spoon until all of the flour is mixed in, don't overmix.
• Add the baking powder to the liquid that was set aside and beat with a fork or whisk until frothy. Immediately pour this into the salmon mixture and stir until well blended. It is important not to let the baking powder and liquid mixture sit after mixing. Pour it immediately.
• Drop the mixture by spoonfuls (small bite sized balls are the best) into the hot oil. They will brown very quickly-about 5-7 minutes. Lift them out with a slotted spoon and drain on a paper towel.

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.