Salmon Or Tuna Patties Recipes
NEVER FAIL TUNA PATTIES (SALMON WORKS TOO)
I've made these for so long that I'm not sure of the recipe origin. They never fail, are easy to make & always good. They also work well & impress as a starter if served with crisp veggies, tartar sauce or a light mayo sauce thinned-with-milk & flavored with lime juice, dill & chives. Makes 4 patties of entree size or 6-8 of starter size. *Edited to Add* -- My spec thx to Chef JillAZ for reviewing this recipe for the Freezer Tag Game in the OAMC Forum & for the info she provided. Pls see Note #2 at the end of Prep Steps for this info. :-)
Provided by twissis
Categories Tuna
Time 21m
Yield 4 Patties, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1st 5 ingredients in a mixing bowl.
- Add corn flakes til you no longer see any liquid in the mixture, but more is usually better.
- Divide into 4 equal portions on a cutting board.
- Shape patties & flatten to 3/4 in thickness.
- Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides.
- Note #1: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don't care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used.
- Note #2: For OAMC per JillAZ ~ *To freeze* (uncooked patties) prepare recipe thru Prep Step #4. Place patties in a freezer bag w/layers of parchment paper in between. Seal, label & freeze. *To serve* ~ Thaw in fridge or microwave & cook as directed. ~~ Cooked patties can also be frozen wrapped in plastic wrap & placed in a freezer bag. Thaw in fridge or microwave & reheat on stovetop or in oven.
SALMON TUNA PATTIES
Tuna patties with a twist. Salmon flavor with tuna is milder. Kids and adults love the crispy outside and meaty patty.
Provided by Wendy Freed Meyer
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour.
- Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 37.1 g, Cholesterol 73.9 mg, Fat 16.1 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 2.8 g, Sodium 780.8 mg, Sugar 0.3 g
EASY TUNA PATTIES
These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.
Provided by Phyllis Spencer Brixey
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
- Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g
SALMON/TUNA PATTIES WITH DILL SAUCE
I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.
Provided by CarrolJ
Categories Lunch/Snacks
Time 23m
Yield 4-5 patties, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Flake the salmon and tuna fillets and mix together.
- Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
- Blend well set aside.
- In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
- Put the olive oil in a heated skillet over medium heat.
- Using a large ice cream scoop, place mounds of fish mixture into the pan.
- Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
- Cook patty for 4-5 minutes before gently flipping to the other side.
- When you flip the patty it should be golden brown.
- HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
- Top each patty with a dollop of dill sauce and enjoy!
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