Ingredients:
2 (14 ounce) cans pink salmon or 2 (14 ounce) cans red salmon
2 medium white onions or 2 medium yellow onions
1 tablespoon minced garlic
2 large eggs
1/4 cup evaporated milk
2 lemons, juice of
1 cup garlic herb seasoned bread crumbs ( I use Progresso)
1/2 cup canola oil
Directions:
Drain the liquid from the salmon.
Remove the skin, but keep the bones.
Cut the onions into small chunks and place into a food processor with the minced garlic.
Process on pulse until the onions are minced.
(If doing by hand, grate the onions and mix with the garlic in a large mixing bowl.) Add the salmon, eggs, evaporated milk and lemon juice to the onion-garlic mixture in the food processor.
Process until smooth.
(If doing by hand, mash the salmon with a potato masher to as fine a texture as possible, and add along with the same ingred- ients as above to the onion-garlic mixture in the bowl, and mix well) Scrape the food processor contents into a large mixing bowl.
Add the seasoned bread crumbs 1/3 cup at a time, mixing well after each addition.
You may need more or less than 1 cup of the bread crumbs de- pending on how juicy your salmon, onions or lemons are.
You want to add enough bread crumbs so that the mixture holds together well enough to form the patties.
Form the mixture into patties 1/2 inch thick.
Heat the canola oil in a large skillet over medium heat.
Fry the patties on medium heat about 5-6 minutes per side until golden brown.
You will have two batches of patties so you may have to add a little more oil to fry the second batch.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.