This week in our Start by Eating Right class at the New Holly Neighborhood House, we tried out a new and delicious recipe for Salmon Patties. We based the recipe on the delicious Baked Flaked Chicken recipe from the OFL curriculum, using canned pink salmon instead of chicken to coat with a crispy cornflake crust. These patties are a really good source of protein as well as healthy unsaturated fat, and thanks to the completely edible little bones in the fish they are also a really good source of calcium.
Salmon Patties
from Chef Sue Sheldon
Yield: 6 servings
Ingredients:
14-1/2 oz can pink salmon, drained
1/3 cup low-fat mayonnaise
1/4 cup bread crumbs or 1/2 slice bread torn into small pieces
1/3 cup frozen or canned corn, drained
2-3 green onions, thinly sliced (2-3 tablespoons)
3 cups cornflakes
1/4 tsp cayenne pepper
1 tsp garlic powder
Directions:
1. Place the salmon in a bowl and break up the chunks
2. Add the mayonnaise and mix thoroughly
3. Stir in the breadcrumbs, corn, and green onions
4. Put the crushed cornflakes in a second bowl and season with cayenne and garlic powder
5. Preheat the oven to 350 degrees F
6. Divide the salmon mixture into six to twelve portions, and shape into patties
7. Put each patty into the cornflake mixture, press the cornflakes into the patty, then transfer to a greased or parchment covered baking sheet.
8. Bake at for 10-15 minutes, until crispy and delicious.
Chef's Notes:
-Try tuna instead of salmon
-Add finely chopped water chestnuts to the mixture
