Salmon Patties I
These salmon patties are delicious for lunch or dinner.
These salmon patties are delicious for lunch or dinner.
I made some changes to this recipe because I didn't have an onion. I added a teaspoon of dijon mustard, a teaspoon of lemon juice, half a teaspoon of black pepper, two tablespoons of sour cream, and a dash of tabasco. The patties came out delicious, and I am giving this recipe five stars because it provides a great base that you can personalize to your taste.Read More
I changed this redcipe to fresh mashed salmon - There is a world of differnce with fresh. I sauteed the 1 LB FRESH salmo to get hte skin off & mashed it up & added minced fresh galrlic (1 clove) & (1TBSP-parsley & (2 TBSP-celery) & )1/4 C-onion - sdded the Egg & Breadcrumbs - & brownwed in a frypan with a little oil.Read More
I made some changes to this recipe because I didn't have an onion. I added a teaspoon of dijon mustard, a teaspoon of lemon juice, half a teaspoon of black pepper, two tablespoons of sour cream, and a dash of tabasco. The patties came out delicious, and I am giving this recipe five stars because it provides a great base that you can personalize to your taste.
These hit the spot! I've been craving salmon patties so I guess I must need the omega 3's. I looked in some old cookbooks and salmon cans used to be 16 ounces then, 15 something, and now they're 14 something. (Trivia!) I loved the reviews, and joined this web site to do this one! This is my first review, woo hoo! I implemented the sour cream and garlic salt suggestion. I also added a little lemon pepper. I ended up adding another egg and some more bread crumbs to make them stick together better. My bread crumbs were the "Italian Style" seasoned kind "Vigo" is the brand name with Romano cheese! Mmmmm I buy the honking huge container from Sams club. My batch made six hamburger size patties and I first tried frying them with a few squirts of Pam. They got too brown before they got done all the way through = no good. The next batch I fried in about a quarter inch of corn oil and they turned out great! Well of course, because they were more fattening! I drained them on paper towels and served them with cocktail sauce. My husband said that his mother used to make them smaller and thinner (Hint hint!). She was the best cook ever and as a wedding present she taught me how to make real biscuits and gravy. (May she rest in peace.) Anyway, next time I'll make 12 smaller thinner patties with the same recipe.
This recipe is so easy and quick to make. My nine year old daughter even likes this. She did like it better when I made it with cracker crumbs rather than bread crumbs. If you're not a fish person (I'm definitely not), I'd suggest you buy the salmon that comes in a tuna-sized 3 oz. can. I bought "traditional" salmon in a big can and was grossed out by it. It literally looked like a salmon had been cut down to size and stuffed in a can, skin, bones and all. I threw it away and couldn't bring myself to eat it. The little cans are boneless/skinless and look like the tuna I'm used to seeing.
Very good and easy. I added about 1 tsp of Old Bay and some fresh grated garlic. Made a dipping sauce of 1 cup sour cream, about 1 T of lemon juice and 1 tsp dill weed. (Adjust measurements to your taste.) Everyone in the family loved these. Can't wait to make them. again.
I honestly have not made this particular recipe, but with one exception, it has all the same ingredients as my mom's salmon patties and we all just love them. The one exception is that we use crushed saltine crackers for the bread crumbs. It adds a lot of good flavor. Another suggestion - mom always served hers with a sauce made from a can of cream of mushroom soup, thinned with about a quarter cup of milk. She then diced one or two hard boiled eggs and stirred them into the sauce. I'm so used to having this sauce that I won't make the patties now if I don't have cream of mushroom soup in the house!
so simple yet so good!!! a great basic recipe...i added 1 tbs lemon juice, a sprinkling of pepper, prarika and served it with thai sweet chilli sauce and wasabi mayonaise!! Yum!!
Try using very fine bread crumbs called Panko. It is in the Asian aisle. I don't know what makes this brown so evenly but it does if you do not heat the oil too hot. Use Canola oil heated slowly and fry at medium heat. Also, shred yellow squash & zuchini to the mixture. Red pepper chopped adds color. I served with wasabi mayo. Wasabi is traditionally hot but added to mayo keeps it tame. Some Asian markets sell there own version. I prefer to make into rounded balls I think because it cooks so evenly and quicker than a patty.
I went the Pam route on this recipe in a non-stick pan and had absolutely no trouble with it. The patties browned and did not stick. I adjusted the recipe for health's sake using eggbeaters, and whole wheat bread crumbs with my own seasoning, and a little parsley. Very tasty and easy.
I changed this redcipe to fresh mashed salmon - There is a world of differnce with fresh. I sauteed the 1 LB FRESH salmo to get hte skin off & mashed it up & added minced fresh galrlic (1 clove) & (1TBSP-parsley & (2 TBSP-celery) & )1/4 C-onion - sdded the Egg & Breadcrumbs - & brownwed in a frypan with a little oil.
I gave this 5 stars because it is a wonderful basic recipe from which to customize your own version. My recipe: 3 small cans salmon, 2 medium eggs, 1/2c bread crumbs, 0.5oz shredded parmesan, 1tsp Old Bay, 1tbsp Texas Pete, a dash of white pepper, garlic powder, and onion powder. Formed into 6 moderately sized patties and baked at 375 for 20 minutes - came out wonderfully! My boyfriend said they could even compete with his Grandma's salmon patties, and THAT is saying something! I wouldn't change a thing next time except to spray the pan with Pam (parmesan made them stick a bit). Just moist enough but not overly juicy. Delicious!! Thanks for a great recipe!
This is a really great simple recipe. Was able to make it quickly on a weeknight and enjoy a homecooked meal like grandma used to make (only grandma used to use matzoh meal instead of bread crumbs). I used green onions and added fresh dill, salt and pepper. Served with tartar sauce and Russian dressing.
Very good recipe, serves as a great base. I like to zip mine up a bit by adding ground cayenne pepper and some minced garlic. I also dropped in a tbl of mayo. The leftovers were great used in a sandwich the next day. Will definately make again.
I didn't have all the ingredients for the salmon patties I normally make, so I went in search of a new recipe. I found this one, and boy am I glad I did! I added garlic powder, parsley, sea salt and old bay seasoning to the mix. I doubled the recipe to feed my crew and thought the mixture was a bit dry and crumbly, so I added another egg. The patties turned out perfect! I served with a homemade tarter sauce made of light mayo, horseradish, dill pickle relish, diced onion, hot sauce, lemon juice, parsley and a pinch of sugar. My husband and kids told me these were the best salmon patties I had made....music to my ears! These were so simple, yet full of flavor. I'll definitely be making again. Thanks for sharing!
I had misplaced my Salmon recipe I used many times in the past and loved. In the process of making this recipe, I needed to use all the liquid in the can to get it moist enough and then remembered this recipe was almost the exact recipe I used to have (found it on a can of salmon way back when). This was short on the second egg. Two eggs makes this recipe have a perfect moisture level. I always double this recipe and have it for a couple of days and freeze the left overs as I always use the large canned Salmon and it is indeed messy, but, worth it. I tend to like to crush the bones and use them in the patties (can't even tell it's there). They are wonderfully full of calcium and highly recommended by nutritionists.
I agree with other that this is a fantastic basic recipe for Salmon patties! I followed the recipe, but chopped up 1/4 cup green pepper with my onion (used red) and sauteed in olive oil with garlic until tender. Then I let it cool and added to the salmon mixture. Hubby went back for 2nds and I had to fight him for the last piece! Will certainly be using this again!
This recipe is a lot of fun to play with and adjust until it's just perfect for your tastes. It is, however, a very tasty recipe just the way it is, with no adjustments necessary. I make this all the time for my picky husband, he loves it. I found that one egg was enough when using the liquid from the salmon tin, (or the same amount of milk if you want it less fishy). The only advice I do want to give on this recipe is: mix together the salmon, breadcrumbs, onions, egg and whatever liquids and spices you want to use, and leave it in the refrigerator for at least a few hours before frying. I've found that the longer I leave it (even for a few days, sometimes), the tastier the finished patties are!
MAN, these were excellent!!! I followed the advice of the most helpful review and used 2 tablespoons of sour cream and Louisiana hot sauce. Used Italian flavored bread crumbs. I also seasoned the canned salmon with onion powder, garlic powder and Tony Chachere's to taste. Next time, I'll also add a little Old Bay and Chef Prudhomme's salmon seasoning to see if that enhances the flavor even more. Best salmon patties I've EVER made.
I doubled the recipe and used 3 eggs instead of two. I also used three 10 oz. cans of salmon from Sam's Club because they don't have those annoying bony bits. This recipe was simple and delicious.
I love Salmon patties and make them often. My problem with a few of these recipe's is they are being overcooked. The only thing in the recipe's that needs cooked, is the egg. This takes only low heat, and not too long. Canned salmon is fully cooked, like tuna, and can be eaten straight out of the can. Stir your patty mixture gently, and gently place by tablespoonfuls in a pam/buttered heavy skillet which is medium hot. You may also mold your patties with fingertips, but don't "squash". Gently flatten with your spoon, and continue to fill your pan. Do not turn until lightly brown, then turn, wait 1 minute, then turn the pan off. Let set for a minute, then move to your serving dish. At no time should your salmon be squashed or pressed! For a prettier salmon, remove darker outer salmon skin, add 1 tablespoon of catsup,for a "pink" patty, fresh parsley, and a heaping tsp. of flour. If dry, add more catsup,or milk, not the liquid from the can. You'll like the difference.
These were pretty tasty. Before frying, I coated them with Panko bread crumbs which gave them a crispy coating. I'll be making these again!
Loved this recipe. The only thing I added was a bit of lemon pepper. Served creamed peas over the patties. I've made this same recipe (without the cream sauce) with canned tuna...makes a great sandwich with a slice of onion, dill pickle chips and wasabi mayo.
If I'm being honest, I gagged when I first opened a can of salmon. It looked terrible. I went ahead with the recipe anyway. It was pretty darn good. I used egg white instead of a whole egg. I also used cooking spray instead of olive oil. It turned out great. I like to pour Pace Picante sauce over mine. It compliments the recipe nicely.
I make these often but have deviated a bit. I add crushed 1/2 of a pack of whole grain crackers, 1\4 tsp old bay seasoning, tsp. fat free sour cream, tsp. dijon mustard, lemon juice and an egg or egg substitue. All the above can be tailored to tast. Roll into large meatball size then pat down. Then fry or bake
This was my first time making salmon patties. This recipe was very tasty and simple to make.
These were fantastic!! I added 1/4 cup chopped onion, 2 tbsp lite sour cream, 1 tsp lemon juice, 1/2 tsp black pepper, 1/2 tsp salt, and 1 tsp honey dijon mustard. I used italian seasoned bread crumbs, and let the patties sit in the fridge for about 20 minutes before cooking them. My husband and I gobbled them up.
My husband doesn't usually like new things but when I told him this was inexpensive and healthy he agreed to try it...and he loved it! So did my 3 yr old. I will be making these again!
I baked these in muffin tins, the way my Mom does. She lines sides of each cup with a piece of bacon -- very delicious, but sort of defeats the purpose of baking them, instead of frying!
I used 2 (6 oz) cans of boneless/skinless salmon. Very simple and good.
This is a great basic salmon patty! And that comes from a *beef* eater! Yes, as many reviewers have said, one might care to add lots of things to it and pour a myriad of sauces over it, but it still remains a great basic salmon patty! I did pre-sauté the onions, as some of us don't care for strong raw onion flavor, but that's the only real change I made. I didn't have to add back any of the juice (or any milk as at least one reviewer suggested) to make the patties come together. I made 4 patties instead of 5, coated 2 of them with Panko and left the other 2 bare. They fried up perfectly in about 4 minutes per side. I did enjoy the crisper crust of the Panko-coated patty more so than the non-Panko-coated patty, but understand that some sauces may negate that crispiness anyway. If you have yet to give salmon patties a try, this is a really good starter recipe. Thanks, Sue!
I follow the recipe as stated, but I do "roll" the patties in panko (Japanese bread crumbs) before I cook them. It gives them an extra crisp - love it!
I had to give this only a 2 as it is because it was so very dry and unable to form a patty, even after adding the liquid from the can. I added an extra egg and some egg substitute to make about a total of 2 1/2 eggs and it was much better. If I were rating it then, I would rate it a 4, but I am rating the recipe as it is. If you make it, you may need to add the extra eggt also.
After heeding multiple reviewer's suggestions, this was an all star dish! I added 2 eggs instead of 1, added green onions, crushed garlic, black pepper, some old bay seasoning, a squeeze of lemon, and a few dashes of Tabasco. They were delicious!! I also followed a previous recommendation to serve with dipping sauce of sour cream, dill, and lemon. Absolutely fantastic dinner! My husband is still raving, hours later. :-)
I only had a 7oz can, so i cut everything in half. I added 3 pinches of Lemon Pepper seasoning, 1 1/2 tablespoons of Sour Cream, used Ritz crackers instead of bread crumbs and used some drops of the reserve liquid. These came out great, made 3 pattys because my dad was the only one eating them. He said they were as good as his mom used to make them which is a complement because his mom was the best cook, and my dad has tried tons of salmon recipies scence his mom died and hasent liked any until this one. Thank you!!
This is a great recipe! My only alterations to it was to chop up 1 rib of celery and add 1 tsp. of garlic powder. It's a hit with my husband, and anything that is a hit with him must be great, as he has an eclectic palate. LOL!
My husband and I really liked this recipe. I added "It's a Dilly" spice to the mixture and they came out wonderful. I also added just a bit more onion (about 1/2 a medium size onion). This is a recipe that is easy, quick, and delicious.
My family and I loved this recipe very much! Thanks! Will definitely make it again!
My grandmother taught me this recipe, and I LOVE it so much, that I get excited everytime I cook it..lol. Once you've made them a few times, you'll be able to master them. ****I WOULD CRUSH SALTINE CRACKERS instead of using bread crumbs...will stick together better :D *****
This is the best basic recipe I've found for canned salmon patties. They're a hit with my family every time! We like them made with crushed ritz crackers instead of bread crumbs and about 1/2 teaspoon of garlic powder.
great basic recipe that you can eat as is or add on to it! I love adding minced or chopped peppers to the mix for a pop of color. For a healthier option you can use oats in the place of breadcrumbs, or as a partial replacement.
The bread crumbs make this recipe. So good! Next time, I'll follow the reviewer who used Pam instead of olive oil. I ended up having little burnt bits in the oil smoking up the kitchen.
Like many other people said, this is a fantastic base recipe that you can modify any way you'd like. I used boneless skinless salmon (4 3oz cans), and added garlic, celery, dill, plain breadcrumbs, and Mrs. Dash lemon pepper seasoning. I served them over a bed of spinach with a Greek yogurt/sour cream sauce mix with dill, lemon zest, and garlic. It was SO, SO good. Crazy good. Definitely will be adding this to a normal rotation. Thanks for the inspiration!!
Love recipe. I added lemon juice as another reviewer mentioned. Also added 1 tsp dill weed. Made 4 large patties. I slowly added the rest of the broth from the drained salmon into the frying pan as the tablespoon of olive oil didn't seem to be enough to finsh cooking the patties. Delicious!
We really liked these. I added the liquid from the can, and some paprika, 1 t lemon juice, and 1 T mayo. I didn't have an onion so I used minced dried onion. I fried the patties, then added a slice of cheese, put in on a toasted bun, then spread some mayo/lemon juice mix and some salsa on top. With the additions, it was really yummy!
I remember my grandmother making this recipe when I was a child. The dish was called salmon croquettes and it was delicious. I made a minor change to the recipe by substituting flour seasoned with salt and black pepper for the seasoned bread crumbs, just like my grandmother use to make them.
This recipe was wonderful! Even though I accidently used way too much onion powder, it still turned out great. Thanks for the recipe
These were great, I did not fry, I baked them for about 20 min. Turned out wonderful
This recipe is so easy to put together. Anyone looking for a "quick to fix" dinner idea should give this a try. It's delicious!
Not a bad basic recipe, I have to agree I like mine made with saltines better, but good.
Delicious! So simple yet so good. The only change I made was to use plain bread crumbs and add salmon grilling seasoning. I won't use canned salmon any other way now!
This recipe provides a nice base recipe that you can make "as is" but would also be easy to add to and change up over and over (the sky's the limit). The cooking method was perfect, patties came out brown on outside and warm/soft on inside. Leftovers were a big hit with my husband who likes to just grab something out of the fridge to snack on. He would just grab one and eat it like a cookie (cold and all). I will definitely make these again. Oh; I did add an extra egg, I try to stick to the recipe exactly the first time but I felt the extra egg necessary to keep the patties from falling apart.
tasty recipe. I added a couple tablespoons of sourcream to the mixture and then fried them up. Came out very good.
This was the first time trying salmon patties, I used cracker crumbs instead of bread crumbs. Came out WONDERFUL!! I this and will make again.
My family LOVED this! This is a great base recipe. After reading the reviews, I changed some things. First, I put the salmon and a medium onion and put them in the food processor. I kept some of the liquid and needed only one egg. I used organic torilla crumbs, salt, and pepper. Then we cooked it on our George Foreman Grill. This will be a regular on our dinner table!
I have been making these for years. I made a few minor changes, use saltine crackers crushed up, add 2 teaspoons baking powder, gives them some volume, and some lemon juice to taste. Great receipe, family loves them.
I added dill, Old Bay Seasoning and a few shakes of Tabasco. Squeezed little lemon on them when they were done. DELISH!
Great!!!! just like mom used to make only I used flour and a 1/4 cup of Itialian berad crumbs--no reason just felt like the right thing to do.....really great
These were very good. I used freeze-dried red onion instead of fresh to save time, and threw in some garlic powder and Vidalia Onion salad dressing. The only problem was that a few of them fell apart when being cooked. I will make it again though.
Great basic recipe, and a tasty and easy way to add fish to your diet! We have tried several additions to add some stronger flavor - our favorite is to add 1 tsp of crushed red pepper, which gives it a kick!
Thumbs up! Could use some sprucing up, maybe some mustard, lemon zest/juice, green onions....
I liked this recipe a lot. I added garlic powder and pepper. The patties were full of flavor. Mine fell apart some so my mom said I should use a little flour next time. They still had a great taste! Thanks.
My mom makes these and now I am making it so thanks allrecipes
Delish!! Made as written and came out wonderful. Only thing is, I don't understand so many people don't like the large cans because of the bones. Just crumble them up into the meat since they are so soft. CALCIUM!
I used Saltine crumbs as recommended by other reviewers (and because this was the childhood memory of the person requesting these). I appreciate the reviewer that said to buy the small cans to avoid bones and skin. Thank you! I did that and it was so easy...without the unpleasant task of dealing with skin and bones. My husband loved these. They came out very well. He was pleased that they did not have a 'fishy' taste.
They were good. I added Old Bay seasoning as suggested and a bit of garlic powder, but still thought something was missing.
This was a good starter recipe. I added a little dill, a heaping tablespoon mayo and some fresh garlic. I found if you refrigerate them for a while before frying they hold together better.
I think these salmon patties would have been better if the directions said to saute the onions first. The cakes fried up well, turned golden brown, BUT....there were lots of little bits of raw uncooked crunchy onion pieces throughout the interior of the patties. I also think that I should have added some salt and pepper to them because the flavor was lacking (and I even used seasoned breadcrumbs). All in all, these do not taste as fantastic as I had anticipated--the reviews made them seem wonderful.
Perfect. Loved this simple and fast recipe. Healthy and delicious. I doubled the recipe and had plenty for leftovers. The only thing I added was dill. Will definitely make this again.
This is so easy and my kids just LOVE it! They get so excited when I say we're having salmon patties!
I love this recipe! The only change I made was instead of bread crumbs I use crushed cheeze its! Adds great flavor!
Doubled the chopped onions, added 1/2c chopped yellow pepper, 1/2t McCormick Grillmates Salmon seasoning and an additional egg. No prepared bread crumbs on hand so used crushed crackers. Served on a bun with mayo and pesto. The basil pesto video on this site is worth watching.
This was quick and easy, but the patties did not hold. No one liked the taste, it was really bland. I would definately either doctor it up, or try another recipie.
So delicious! I made my own bread crumbs using fresh, whole wheat bread seasoned with garlic salt and Italian seasoning. Easy, easy, easy!
There were probably as good as any salmon patties I've ever had. I admit that we're not salmon/crab patty lovers but I had some left over bbq salmon and was trying to find something to do with it. These were tasty but I think I might add a bit more onion for flavor next time and perhaps some salt and pepper. Thanks for the recipe!
Very simple and very good. My kids and husband loved it and they won't eat ANYTHING!! It's just like the ones my mom used to make. I will definately make this again.
I used leftover, fresh salmon from last night's dinner. I will saute the onions first next time because of the stron raw-onion taste. Other than that, excellent!
I added the Old Bay Seasoning & minced garlic, lemon juice, black pepper and a Tbs of mayo...excellent! Easy! You can certainly adjust ingredients to your taste. Fried in veg oil as someone else suggested and they came out crispy brown on the outside & moist inside. I will make this again!
Fantastic! Modified as some have said by adding 1 t. dijon mustard; 1/2 t. lemon peel; 1/2 t. pepper; 2 T soucr cream; 2 T light mayo; and a dash of hot sauce. Added milk to moisten. The kids loved it! I used left over salmon instead of canned.
I have used this basic recipe for years. Try adding fresh dill, parsley & celery. After making patties, cover w/ bread crumbs or crushed ritz crackers, place on wax paper & chill in freezer for at least 1/2 hour, so crumbs adhere before frying or baking.
This is a great basic salmon patty recipe. My husband prefers tuna patties, and you can certainly substitute tuna if that is what you have on hand. Don't be afraid to season these to your own personal taste. Hot sauce in the mix is good, as is Old Bay Seasoning.
This was pretty good but noting spectacular. I was a little nervous I wouldn't like it since I like salmon but only when I make it 1 certain way, but I wanted a change & I like crab cakes so tried this! I will admit I couldn't tell it was salmon & it was pretty good though! I used a big can that I had to pick through the bones & skin. I made as written but added some 1 tsp old bay seasoning, 1 tsp lemon juice, a few shakes of Worcestershire sauce, some pepper & fresh garlic. I was at a loss for a dipping sauce so we dipped them in honey mustard.....interesting but not bad, need to find a better sauce though to really enjoy these. But thats not the recipes fault!
This is perfect. Makes a great salmon patty. I do add a little hot sauce once I get it to the plate but I wouldn't change the recipe at all.
Tasty and easy to make.
I loved this recipe, it was quick, easy, very tasty, and suprised my wife!!! I gave it 5/5 Stars. I am still improving my cooking skills and I learned a couple of things with this. . . 1)The only other ingredient in the can of Salmon I used (it was Starkist) was salt and there was plenty of it, so be careful with the seasoning you add. Some other reviewers gave some suggestions that sound good. 2)This recipe recommends using the drained liquid to moisten the mixtures if needed to get them to form into patties. Make sure you need it before you add it, I added it before I checked and ended up needing more bread crumbs to fix my mistake.
Makes a pretty delicious appetizer with green onion, shredded cheddar and dill added. Press a tablespoon or so of mixture into lightly greased mini muffin cups and bake at 350 until just golden brown. Also wonderful served with hot cream of shrimp soup with sour cream added as a dip!
The taste was a bit bland. I overcooked them a bit.
Excellent!! To make it even more low carb, use flax seed meal
These were very simple to make and very good! We ate these for lunch with corn on the cob and other fresh vegetables!
pretty good. i also added diced green pepper and a little salt and pepper. i will make it again soon and play around with it a bit more...i think next time im gonna press bread crumbs on the outside to add a nice crispy crust...
Very good...Added French's Dried Onions crushed.
Perfectly paired with some macaroni & cheese!
I've never liked salmon, canned or fresh, but thought I'd try the salmon that you can now buy in the pouch with this recipe (of course, I had to use two pouches). I added 1/2 tsp dill seed to the recipe and did NOT have to add any liquid. I just kept my hands wet while making the patties. They held together and tasted wonderful! At last, a salmon recipe I can live with. I will definitely make these again. Thanks Sue!
So much fun to customize this great basic recipe. I often use Asian seasonings - 1/2-1 T. grated ginger, 1-2 tsp. fresh chopped garlic, 1/4 c. fresh cilantro, thai chile paste or wasabi (to taste). Other times I add dill (dry or fresh), dijon mustard, dill relish, or Old Bay seasoning. Sometimes I add 1/2 a cup or so of cooked frozen chopped spinach. You can really dress these up any way you'd like. Really delicious served with wilted leafy greens (kale, swiss chard, and spinach) with some Greek tzatziki sauce on the side!
Excellent, very moist. I added salt and pepper, a dash of lemon juice and crushed garlic.
This is a recipe that is great as it is or add whatever you like to it.
Very yummy! Made a sour cream dill dip to go with them. Very yummy!
These were very tasty! Mine had a tendency to fall apart, though, so next time I'll use two eggs. I added Old Bay to part of the mix and I liked the little kick. Also, the sour cream/lemon/dill sauce that another user suggested was EXCELLENT with these. Highly recommended. Here's a suggestion: when forming the patties, mold them against a flat surface. This helps them hold their shape when you put them in the pan. If you shape them in your hand only they will be curved and want to fall apart once they hit the flat surface of the pan. I will definately make these again!
Excellent texture. Too strong with cardamon. Used 3 lb steak cooked for 35-40 min 1/2 cup soy sauce and 3/8 cup balsamic vinegar.
I'm not a measured but I grated some of the onion then chopped the rest. I probably used 3/4 onion. I used a little old bay seasoning, parsley, cilantro, dry mustard and I put chopped sweet gherkins in half of the mixture to try it out (someone has it and cheese in another recipe. I didn't use the cheese). I also used the egg and some panko breadcrumbs but I didn't measure that either. It came out really good and I liked both with and without the pickles. I didn't think I would like it but I did. I made a sauce with mayo,wasabi oil (only a very little)and a tiny ketchup and another one with ketchup and banana ketchup (or sauce). Very good!
great for a quick dinner for the kids to enjoy!