Serves: 6
Start to Finish: 45 minutes
1½ | pounds salmon fillets, skin removed, cleaned of pin bones |
2 | cup panko |
1/3 | cup mayonnaise |
1 | tablespoon dried parsley |
2 | tablespoon lemon juice |
1 | teaspoon salt |
¾ | cup all-purpose flour |
2 | large eggs, lightly beaten |
¾ | cup canola oil |
salt and pepper to taste |
1. Pat salmon dry. Cut large pieces into chunks. In two separate batches, pulse in food processor several times to chop up (do not puree).
2. Stir together salmon, 1/3 cup panko, mayonnaise, parsley, lemon juice and salt in large bowl until combined. Form mixture into 12 even sized patties. Freeze, uncovered, for 15 minutes.
3. Spread flour in a shallow dish. Place eggs in another shallow dish. Combine panko, salt and pepper in a third shallow dish. Dredge patties through flour, dip in egg, and then coat in panko, pressing to adhere. Lay breaded patties on clean plate to dry for 5 minutes.
4. Heat oil in large skillet over medium heat. Fry salmon patties 4 to 6 minutes, until golden on both sides, flipping halfway through. Drain patties briefly on paper towels before serving
Per Serving (2 patties): 388 cal., 18 g fat (3 g sat. fat), 126 mg chol., 585 mg sodium, 29 mg pot., 28 g carb., 1 g sugar, 1 g fiber, 29 g pro. (assumed oil retention value of 10% after cooking)