Pregnancy Friendly 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 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)
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
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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