Eggless Easy Salmon Patties
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Learn more →Ingredients
4 servings
- 2 cans (14.75 oz each) canned salmon, drained
- ½ cup plain breadcrumbs
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For serving
- lemon wedges, for serving (optional)
- tartar sauce, for serving (optional)
Can be omittedtartar sauce
Instructions
- 1
Drain the canned salmon thoroughly and transfer to a large mixing bowl. Remove any large bones or skin, then flake the salmon into small pieces with a fork.
- 2
Add the breadcrumbs, beaten eggs, mayonnaise, lemon juice, lemon zest, parsley, Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Stir until the mixture is evenly combined and holds together when pressed — it should feel moist but not wet.
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