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Ingredients 0/8
Why This Meal Is A Winner
These patties offer a delightful crunch thanks to the pretzel coating, paired with tender, flavorful salmon inside. They are quick to make and provide a satisfying meal that’s both hearty and light. Perfect for a weeknight dinner or a casual gathering.
Kitchen Tricks
- Use fresh or canned salmon that is well-drained to avoid soggy patties.
- Press the patties firmly before coating with crushed pretzels to help them hold their shape.
- Cook on medium heat to ensure the inside cooks through without burning the crust.
- Press the patties firmly before coating with crushed pretzels to help them hold their shape.
- Cook on medium heat to ensure the inside cooks through without burning the crust.
Directions
Combin the salmon, chopped onion, flour, egg, and a pinch of salt and pepper in a bowl. Give everything a good mix until it’s well blended. Next, crush up some pretzels by putting them in a plastic bag and smashing them with a rolling pin or something heavy, then pour the crumbs into a separate bowl. Shape the salmon mixture into patties, then press each one into the crushed pretzels so they’re nicely coated. Heat a bit of oil in a skillet over medium heat, and cook the patties for about 5 to 6 minutes on each side, until they’re golden and crispy. Once they’re done, transfer them to a paper towel-lined plate to soak up any extra oil. Serve warm and enjoy!
Best Foods To Serve With This
Serve with a squeeze of lemon and a side of fresh greens or a light salad. A dollop of tartar sauce or a tangy yogurt dip pairs well to complement the savory flavors. These patties also go great with roasted vegetables or steamed rice.
Storing This Dish
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the crust crispy. For longer storage, freeze the patties individually on a baking sheet, then transfer to a freezer bag for up to 1 month.
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