Southern Salmon Patties

Ingredients

• 1 can (14.75 oz) Canned pink salmon
• 1/4 cup minced Red bell pepper
• 1/4 cup minced Yellow onion
• 1, in the patties Garlic clove
• 10 / 32 g Round snack crackers
• 1 Tbsp, in the patties Mayonnaise
• 1 Egg
• 3/4 tsp, in the patties Lemon juice
• 1/2 tsp, for the patties Salt
• 1/8 tsp, for the patties Black pepper
• 2 Tbsp Butter
• 1/4 cup, in the sauce Mayonnaise
• 1/2, in the sauce Garlic clove
• 1 Tbsp Dill pickle
• 1/2 Tbsp Shallot
• 1/2 tsp, in the sauce Lemon juice
• 1/2 Tbsp Fresh dill
• 1/16 tsp Paprika
• 1/8 tsp, for the sauce Salt
• 1/8 tsp, for the sauce Black pepper
• 1/2 tsp Water

Method

1. Mince the red bell pepper and the onion. Warm a little butter in a skillet over medium heat. Cook the pepper and the onion about 3 minutes, until they soften. Stir in the patty garlic for about 1 minute. Set the vegetables aside. The post says a little butter and a little salt for this step and does not measure either one, so that butter and that salt are not in the count. The measured salt is the 1/2 teaspoon in the patty mixture.
2. Crush 10 round snack crackers until they look like breadcrumbs. The post used 10 buttery round crackers and named a brand. This version does not name the brand. A USDA round cracker is 3.2 g, so 10 are 32 g.
3. Open the can of pink salmon. Slide off the skin and lift out the bones. The post says the skin and bones are edible, and it also says to take out as many as you can. This count uses the drained can with the skin and bones removed, 242 g. The 14.75 oz figure is the net weight of the can, liquid included, and it is not the weight in the bowl. The salmon in the can is already cooked.
4. Mix the salmon, the cooked pepper and onion, the crushed crackers, 1 tablespoon mayonnaise, the egg, 3/4 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Stop when the egg and the crackers are spread through the fish. The post says you can dredge the patties in a little flour, and that the cook usually skips that. This version skips the flour. It is not in the count.
5. Heat 2 tablespoons of butter in a skillet over medium heat. The post says 2 tablespoons of butter or oil. Butter is the fat in the count. Shape the mixture into patties and cook about 2 minutes on each side, until the outside is golden and the center is hot. The linked card serves 2. It does not count the patties. Two plates is the yield used here.
6. Stir the sauce in a small bowl: 1/4 cup mayonnaise, 1/2 garlic clove, 1 tablespoon finely chopped dill pickle, 1/2 tablespoon finely chopped shallot, 1/2 teaspoon lemon juice, 1/2 tablespoon chopped dill, 1/16 teaspoon paprika, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon water. The linked sauce card serves 4 and uses twice these amounts. It also allows chopped capers instead of the pickle. This card uses the pickle, and half the bowl, so the two plates share two of those four sauce servings. Capers are not in the count. Serve the sauce with the patties. The post also mentions potatoes and green beans. Those are not in this card. Leftovers keep covered in the fridge for a few days. Reheat the patties until they are hot in the center. The sauce keeps covered in the fridge for about a week.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 2 plates: the canned salmon, the red bell pepper, the onion, both garlic amounts, the round crackers, both mayonnaise amounts, the egg, both lemon juice amounts, both salt amounts, both black pepper amounts, the butter, the dill pickle, the shallot, the dill, the paprika, and the water. The linked patty card serves 2. The linked sauce card serves 4. This card uses half of that sauce so the two plates share two of those four sauce servings. The little butter and the little salt for the vegetables are not measured, so they are not in the count. The optional flour dredge is not used. Capers are the written alternative to the pickle and are not in the count. The salmon is one can. The row is pink salmon, drained solids, without skin and bones. One can is 242 g. The 14.75 oz figure is the net weight and is not used. Drained solids with bone are 315 g and are not used, because the method takes the skin and bones out. The pepper is 1/4 cup minced. A cup of chopped red bell pepper is 149 g, so 1/4 cup is 37.3 g. The onion is 1/4 cup minced. A cup of chopped onion is 160 g, so 1/4 cup is 40 g. The patty garlic is 1 clove, 3 g. The sauce garlic is 1/2 clove, 1.5 g. The crackers are 10. A USDA round cracker is 3.2 g, so 10 are 32 g. The post named a brand. This version does not. The patty mayonnaise is 1 Tbsp, 13.8 g. The sauce mayonnaise is 1/4 cup, 55 g. The egg is 1 large, 50 g. The patty lemon juice is 3/4 tsp, 3.8 g. The sauce lemon juice is 1/2 tsp, 2.5 g. The patty salt is 1/2 tsp of table salt, 3 g. The sauce salt is 1/8 tsp, 0.8 g. The card did not say kosher. Each black pepper is 1/8 tsp, 0.3 g. The butter is 2 Tbsp, 28.4 g. The post also allows oil. Butter is the fat in the count. The pickle is 1 Tbsp chopped. A cup chopped is 143 g, so 1 tablespoon is 8.9 g. The shallot is 1/2 Tbsp chopped, 5 g. The dill is 1/2 Tbsp. The tablespoon is taken from the sprig cup, so this line runs light. The paprika is 1/16 tsp, 0.1 g. The water is 1/2 tsp, 2.5 g. Added sugars are 0. About 1.3 g of other sugars per plate sit in the crackers, and that row does not split added sugar from naturally occurring sugar. One plate is 1,595 mg sodium. That is over 1,500 mg. The canned salmon, the salt, the crackers, the mayonnaise, and the pickle are the salty parts.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The measured fat in the skillet is butter. Use 2 tablespoons of a neutral oil instead. The little butter for the vegetables was not measured. Use oil there too. Mayonnaise is egg and oil. Read the jar. Some jars add dairy. The crackers stay, so this plate is not gluten-free. This is a kitchen note, not a dairy-free certification.

  • United States: Oil instead of butter. Read the mayonnaise. The crackers stay, so this plate is not gluten-free.
  • United Kingdom: Oil instead of butter. Check the mayonnaise for milk. The crackers are still wheat.

• Gluten-free style

  The wheat is in the round crackers. Use 10 round crackers, 32 g, whose box does not list wheat. Read the mayonnaise jar. The butter stays, so this plate is not dairy-free. The salmon, egg, and vegetables stay. This is a kitchen note, not a gluten-free certification.

  • United States: Crackers whose box does not list wheat. The butter stays, so this plate is not dairy-free.
  • United Kingdom: Crackers marked gluten free. The butter stays.

• No fish

  This plate is built on canned salmon. It is not written for another fish or for meat. A different can would be a different plate.

  • United States: This plate is canned salmon. It is not written for another fish.
  • United Kingdom: The same note. This is a salmon plate.

• Less salt

  The can of salmon and the crackers are already salty. Use 1/4 teaspoon salt in the patties instead of 1/2 teaspoon, and skip the 1/8 teaspoon in the sauce. Taste the sauce before you add more. This is a kitchen note, not a low-sodium diet.

  • United States: Use less salt in the patties and skip the salt in the sauce. The can and the crackers are still salty.
  • United Kingdom: The same note. The tinned salmon and the crackers are still salty.