I have a good recipe for canned salmon patties, you can either broil them or fry them in “Pam”
You can scale this recipe to make as much as you like, just keep the ratios about the same.
One 14.5 oz. can salmon
lemon juice of half lemon (guessin 2 tablespoons)
1 small onion or half a medium onion, minced or chopped fine
2 oz. shredded cheddar cheese (optional)
Tablespoon of Sambal (asian chili sauce) optional but recommended. If you don’t have sambal, use equal amount tabasco.
Breadcrumbs from one slice bread.
Drain salmon and carefully remove excess skin and bones. This is actually the only hard part about this recipe. Put the salmon into a large bowl.
To make the breadcrumbs, toast a piece of bread, then break it up and put it into your blender. Your blender will make good breadcrumbs, try to “pulse” it by stop-starting. The breadcrums act as a binder and help hold the salmon together, but you can leave them out if you like.
I also like to chop the onion in my blender and make it into puree. Add the lemon juice and sambal/tabasco during this step, the liquid makes for easier blending. I also recommend zesting the lemons and adding the zest.
Basically add everything else together amd mix it up with your hands and form patties, which you fry or broil. Don’t make the patties too big or too thick, they will fall apart.
I recommend keeping the heat on them til they turn a chocolate brown color, and then flip. I think they are best when “medium well done”
The eggs, cheese and breadcrumbs help bind everything together.
Try it! The combination of flavors of fish, lemon, onion, and heat from the sambal is a winning combination.