Recipe (2 servings)
- 2 canned salmon chunks or flakes
- 1 1/2 full cup of bread crumbs
- 2 eggs
- 1 tablespoon of lemon juice
- 2 tablespoon worth of chopped parsley
- 2 tablespoon worth of chopped dill weed
- 1 teaspoon of pepper
- 20g butter or as much as you want
Step 2 - chop up the parsley and dill weed finely
Step 3 - Mix the bread crumbs (1 cup only), eggs, lemon juice, pepper and chopped parsley and dill weed into a large bowl. Mix well.
It should look something like this at the end.
Step 4 - Add in the salmon and mix well.
Step 5 - Forget what your mother or parents told you, it is time to play with your food with your hands and form some patties. Once formed to the size and shape you want, dip it into the remaining bread crumbs to cover the outer surfaces.
Hopefully it should look something like this and of similar size. You can try to have one HUGE patty but you have to figure out how to transfer to the pan, how to flip and how long to cook it.
Step 6 - Place patties on buttered pan at medium heat. Fry for about 4 minutes and flip.
After another 3 minutes or so, you can either hold the cake on its side and fry the side of it or use the edges of the pan to cook the side until golden brown.
Step 7 - Top with some parsley flakes and serve!
3 Tweets Recipe
1 can of canned salmon chunks, mix with 1 cup of bread crumbs, 2 eggs, 1 tsp lemon juice & pepper and 2 tbsp of chopped parsley & dill weed. Form into about 4 patties each 2.5cm thick and dip in 1/2 cup of bread crumbs. Fry in buttered pan on each side for 4 mins including the edge and serve. [293 characters]