Ingredients:
1 can salmon 415g/tall can - pink is best - juice and all
1 egg
1 Tbsp potato starch (or matzo meal, flour or fine bread crumbs) or smashed/ground instant potato flakes
finely minced onion - about 2 Tbsp (optional)
finely minced parsley - about 1 Tbsp (optional)
oil for frying - doesn't take much
Method:
In a bowl, add the canned salmon, egg, onion, parsley and mix a bit with your hands or a fork. Add the potato starch (or other binding agent) Do not overwork this mixture.
Heat a fry pan on medium high with just a drizzle of oil to cover the bottom.
Make patties using a large tablespoon - you should get about 9 patties from this amount of salmon
Place patties into the hot pan and do not press down. Allow them to cook for about 4 minutes or until brown on one side. Flip over with a spatula (easiest when the patties are small as directed) and cook until brown on the other side.
Serve with salad (and grits! if not during Pessah)
Enjoy.
I have found that children prefer the milder taste of pink salmon. Thankfully, it is less expensive than the red canned salmon.
Recipe can easily be doubled or tripled according to the size of your family.
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