The combination of salmon, buttermilk, and cheddar cheese give these patties a perfect balance of crunch and creaminess. Great alone or on a toasted bun with tomato, lettuce, and red onion.
1 egg, beaten
1/4 cup buttermilk
1/3 cup self-rising flour
1 cup shredded Cheddar cheese
1 can (14.5 ounce size) salmon, skin and bones removed
1 tablespoon oil
Combine the egg and buttermilk in a bowl and whisk until combined. Stir in the flour and cheddar cheese and mix well until the flour is dissolved. Gently stir in the salmon.
Form the salmon mixture into equal-sized patties and set on waxed paper.
Heat the oil in a large skillet over medium heat. When hot, add the salmon patties and cook for 5-7 minutes or until lightly browned on each side and heated through. Serve hot. Goes well with a dollop of sour cream or tartar sauce.
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reviews & comments
June 1, 2009
I made this recipe years ago for my family, they loved it. I lost the recipe and tried to mimic it on several occasions to no avail. Today I was doing some research and ran across it on your website. One of my daughters mentioned this to me only a week or so ago, of how she'd love for me to find this recipe. Thanks so much, I'll have her over this week and surprise her!!!
I am wondering if you know the right amount of fresh salmon to use in place of canned? Not sure how much a large can is supposed to be. Thank you:) I sell seafood and am trying to learn as much as I can. Thank you. Please email me at email address removed for privacy reasons if you know. Put in "salmon" as the header so I know:) Thank you so much.
The recipe calls for a 14.5 ounce can so you should use approximately the same amount of fresh cooked salmon.