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Potato Salmon Patties


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  • 1 (14.75 ounce) can salmon, drained and flaked
  • 2 eggs, beaten
  • 1/4 cup seasoned dry bread crumbs
  • 1/4 cup dry potato flakes
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/2 cup yellow cornmeal
  • 2 tablespoons olive oil


Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

In a medium bowl, mix salmon, eggs, bread crumbs, potato flakes, onion, garlic, dill weed, celery salt, lemon pepper and salt. Form the mixture into 2 inch balls and flatten into patties about 1/2 inch thick. Refrigerate patties until firm.

Roll patties in yellow cornmeal.

Heat oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, or until lightly browned.


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