– 1 can (14.75 oz) salmon, drained and flaked – 1/2 cup breadcrumbs – 1/4 cup chopped onion – 2 eggs – 1 tbsp lemon juice – Salt and pepper to taste – 2 tbsp oil for frying
Start by emptying the canned salmon into a bowl, removing any bones or skin, then flake it gently using a fork for a smoother patty texture.
Add breadcrumbs, chopped onion, and beaten eggs to the salmon. Mix everything well until the mixture holds together without crumbling apart.
Pour in lemon juice and season with salt and pepper. Stir again to combine all the flavors evenly throughout the salmon mixture.
Use your hands to shape the mixture into small patties, about 2-3 inches wide, making sure each one is firm and doesn't fall apart.
Heat oil in a skillet over medium heat. Once hot, gently place the patties in the skillet, leaving space between them for flipping.
Cook each patty for about 3-4 minutes per side until golden brown and crispy. Flip carefully using a spatula to avoid breaking them.
Remove the patties onto a paper towel-lined plate to drain excess oil. Serve hot with your favorite dip, salad, or side dish.
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