Salmon Patties Recipe Without Egg

Salmon patties, also known as salmon cakes or salmon croquettes, are a delicious and versatile dish that can be enjoyed as a main course or a delightful appetizer. While many traditional recipes call for eggs as a binding agent, this egg-free version offers a tasty alternative that accommodates those with egg allergies or dietary preferences. In this recipe, we will show you how to make flavorful salmon patties without the use of eggs.

I. Ingredients:

• 2 cans (14.75 oz each) salmon, drained and flaked (you can use canned pink or red salmon)

• 1/2 cup breadcrumbs (panko or regular breadcrumbs)

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped bell pepper (red, green, or a combination)

• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)

• Salt and black pepper to taste

• 1/4 cup mayonnaise (use egg-free mayonnaise for a completely egg-free recipe)

• 2 tablespoons vegetable oil (for frying)
  

II. Instructions:

Preparing the Salmon Mixture:

• In a large mixing bowl, combine the drained and flaked salmon, breadcrumbs, finely chopped onion, finely chopped bell pepper, chopped fresh parsley, Dijon mustard, lemon juice, and Old Bay seasoning.

• Season the mixture with salt and black pepper to taste.

Binding the Mixture:

• Add the mayonnaise to the salmon mixture. The mayonnaise will act as a binder, replacing the egg in this recipe.

• Mix all the ingredients together until well combined. The mixture should hold together when pressed with your hands.

Shaping the Salmon Patties:

• Divide the salmon mixture into equal portions and shape them into patties. The size and thickness of the patties can be adjusted according to your preference.

Frying the Salmon Patties:

• In a large skillet, heat the vegetable oil over medium heat.

• Carefully place the salmon patties into the hot oil and cook for about 3-4 minutes per side or until they are golden brown and crispy. Be gentle when flipping the patties to avoid them from breaking apart.

• Once both sides are cooked to perfection, remove the salmon patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serving the Salmon Patties:

• Serve the egg-free salmon patties while they are still warm. They can be enjoyed on their own, paired with a fresh green salad, or served with a side of tartar sauce or a squeeze of lemon for added zing.

III. Storing Leftovers:

• Any leftover salmon patties can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the patties in a preheated oven at 350°F (175°C) for about 10 minutes or until they are heated through.

Conclusion:

These egg-free salmon patties are a delightful and flavorful option that caters to individuals with egg allergies or dietary preferences. By using mayonnaise as a binding agent, these patties maintain their shape while offering a delicious and savory experience. Whether enjoyed as a main course or as a scrumptious appetizer, these egg-free salmon patties are sure to be a hit at any meal. Savor the taste and savor the joy of creating a satisfying dish that everyone can enjoy!