Pre-Practice Salmon Patty Plates

Ingredients

A normal batch of pre-practice salmon patty plates uses the ingredients below for serves 4 (makes 8 patties).

• 2 cans (5 oz each) salmon, drained and flaked
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons finely diced onion
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt, plus pepper to taste
• 2 tablespoons olive oil, for the pan

How to Make It

Let the first pass at pre-practice salmon patty plates be plain and sturdy; the finish can be brighter later.

• In a bowl, mix the salmon, egg, breadcrumbs, mayonnaise, lemon juice, onion, garlic powder, salt, and pepper until it holds together.
• Form into 8 patties, about 1/2 inch thick, pressing firmly so they stay together.
• Heat the oil in a skillet over medium heat until shimmering.
• Cook the patties 3 to 4 minutes per side until golden brown and heated through.
• Drain briefly on a paper towel and serve warm with lemon.

Timing Before Practice

Start about 25 minutes out; the patties fry quickly once they are shaped.

• T-minus 25: mix and shape the patties
• T-minus 12: heat the pan and fry both sides
• T-minus 3: plate with quick sides and a lemon wedge

Make It Ahead or Save Leftovers

Shape the patties earlier in the day so dinner is just a quick fry.

• Form patties up to a day ahead and chill on a plate
• Reheat leftovers in a 350F oven for 8 minutes to stay crisp
• Tuck a cold leftover patty into a bun for tomorrow's lunch
• Serve with: steamed peas, a few crackers, cucumber slices

Parent Tip

If the mix feels too wet to shape, add breadcrumbs one tablespoon at a time until it holds.