One 14.75 ounce salmon can, drained and flaked. One egg, beaten ½ cup breadcrumbs (panko for added crispness). ¼ cup very finely chopped onion
One tablespoon fresh parsley, chopped (or one teaspoon dried) One tsp lemon juice ½ teaspoon powder ground garlic
½ teaspoon optional smoked paprika for extra taste and colouring. Taste of salt and pepper Two teaspoons vegetable oil (for fry)
Combine the ingredients: Combine in a big mixing bowl the flakes salmon, beaten egg, breadcrumbs, onion, parsley, lemon juice, garlic powder, paprika, salt, and pepper. Stirring constantly until fully blended.
Form the patties by splitting the ingredients in 4–6 equal sections. Press the patties firmly to aid in their holding together throughout fried cooking for optimal results.
If you wish an even crispier crust, gently dredge every patty in some more panko breadcrumbs before fried. This lends the patties an enticing crunch.
In a big skillet set over medium heat, warm the vegetable oil. Once hot, gently arrange the patties in the skillet so as not too crowded.
Cook the patties, on each side, for 4 to 5 minutes, or until golden brown and crispy. If necessary, fry in batches and, should the pan get too dry, add a bit extra oil.
Present the patties from the skillet on a platter covered with paper towels to drain extra oil. Present right away accompanied with your preferred sauce or lemon's squeeze.