From the Pantry Butler kitchen

Salmon Burgers

6 servings

Salmon Burgers

This simple recipe makes good use of canned salmon, or you can also use leftover salmon if you have some on-hand. Out of both? Try canned tuna! USDA MyPlate Kitchen — University of Nebraska at Lincoln — Nebraska Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 1 2/3 cups cracker crumbs, coarse
  • 1 small onion, chopped
  • 1 can (16 ounces) salmon — OR two 5 oz cans of tuna in water, drained
  • 2/3 cup low-fat milk
  • 2 eggs, well beaten
  • celery — 1/2 cup chopped, optional
  • salt & pepper — to taste

Method

  1. Wash hands with soap and water.
  2. In a large bowl, mix all ingredients together.
  3. Mixture will be moist.
  4. Spray a large skillet with non-stick cooking spray.
  5. Heat skillet.
  6. Drop fish mixture onto the skillet using a 1/3 or 1/2 cup measuring cup.
  7. Brown on both sides.

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