Ingredients Jump to Instructions ↓

  1. 1 15 oz.can of pink salmon with bones and liquid, mashed.

  2. 3 tablespoons chopped parsley

  3. 1 medium onion , grated or chopped

  4. 1/2 cup matzah meal or bread crumbs

  5. 1 to 2 tablespoons lemon juice

  6. 2 egg s, beaten

  7. tsp black pepper

  8. You might also try adding a grated carrot to the mixture

Instructions Jump to Ingredients ↑

  1. Mix all of the ingredients together, (even the bones and liquid of the salmon). Let mixture rest for a few minutes (you want the matzah meal to absorb some of the liquid). Add more matzah meal if the mixture is too liquid.

  2. Add a few tablespoons of cooking oil to a frying pan and heat to medium to high heat.

  3. Drop large tablespoon-sized dollops of the mixture (¼ cup each, larger if you want them bigger) into hot oil. As each patty falls into the oil, flatten it into a ½ inch-thick round or oval. Fry until brown on one side, then flip and brown on second side. The first side will probably take about five or six minutes, the second side a minute or two less. Remove from pan. Drain on paper towels.


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