Categories: Fish- salmon

Ingredients

• Olive oil, for frying
• 1/2 small red bell pepper, diced
• 1/2 small sweet onion, diced
• 1 cup canned or cooked cannellini beans, drained
• 2 (5 oz.) cans boneless, skinless salmon, well drained
• 15 to 18 buttery crackers, such as Ritz, finely crushed
• 1 tsp. dried parsley
• Salt and ground black pepper
• 1 egg
• all-purpose flour, for dusting
• Lemon or lime wedges. for serving

Directions

1. Heat just enough oil to coat a small skillet over medium heat. Add bell pepper and onion and sauté until tender. Stir in beans and cook, mashing beans with the back of a spoon, until just heated through. Remove from heat.
2. In a bowl, combine the salmon. bean mixture, crushed crackers, parsley, salt and black pepper and mix well. Taste and adjust seasoning as necessary. Add egg and mix well. Divide mixture into 6 portions. Shape each portion into a patty. Lightly coat each patty in flour. Cover and refrigerate 15 minutes.
3. Heat enough oil in a large, heavy skillet to fill to 1/4 inch over medium-high heat. Add salmon patties and cook , turning once or twice, until golden brown on both sides. Serve with lemon or lime wedges (for squeezing).

Email to a friend | Print this recipe | Back