Sarah's Salmon Patty

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Child care provider Sarah makes salmon patties and turns them into a sandwich with a sour-cream dill dipping sauce
  • 1 large egg(s)
  • 1 can (14 3/4 oz.) drained, skin and bones removed flaked red or pink salmon
  • 2 chopped green onion
  • 1 c. soft (about 1 1/2 slices bread) bread crumbs
  • 1/4 tsp. salt
  • 1 Tbsp. vegetable oil
  • 1/3 c sour cream
  • 3 Tbsp. mayonnaise or salad dressing
  • 3/4 tsp. dried dill
Make Sour Cream-Dill Sauce by mixing sour cream, mayonnaise and dill weed together; refrigerate. Beat egg and milk in medium bowl with spoon. Stir in remaining ingredients except oil. Shape mixture into 6 patties, about 3 inches in diameter. Heat oil in 10-inch nonstick skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.
Yield: 6 small patties
Serving Size: 1 salmon patty is 1.5 oz meat/meat alternate for a 3-5 year old at lunch
Credit: Provider Sarah B of Brainerd
Recipe Information:  Vegetarian  Meat/ Meat Alternate