LEMON PEPPER PANKO SALMON PATTIES

Lemon Pepper Panko Salmon Patties image

Provided by Rose Mary Mogan

Categories Seafood

Time 45m

Number Of Ingredients 14

2 can(s) pink salmon, drained bones & skin removed
1 medium red onion chopped
1 medium yellow onion chopped
1 medium green bell pepper, chopped
5-6 medium mini red peppers, chopped
1 Tbsp lemon pepper (no salt added)
1 Tbsp granulated garlic
2 c all purpose flour seperated
5 large eggs slightly beaten, divided (3 plus 2)
2-3 Tbsp coconut oil or canola (start with 2, add more if needed)
PANKO BREAD CRUMB MIXTURE
2 1/2-3 c panko bread crumbs
1 1/2-2 Tbsp old bay seafood seasoning
2 tsp paprika

Steps:

1. Drain canned salmon and add to a large bowl, remove bones, and skin and any undesirable pieces, then flake into pieces.
2. Chop bell peppers, mini peppers, & onions and add to bowl along with 1 CUP of flour and slightly beaten eggs. Mix together to combine and shape into desired patties.
3. Add the Panko breading ingredients into a large gallon size closable bag and shake together to blend, set aside till needed.
4. Add the remaining cup of flour to a plate or platter, and coat each patty on both side with flour, add more when & if needed. With the remaining eggs, add 2 tablespoons of water beat till blended, in a small pan or bowl, and carefully place each patty in egg wash coating each side then coat with Panko bread crumbs on both sides. Allow patties to sit at least 10 to 15 minutes so crumbs will adhere to surface.
5. Melt oil in large skillet over medium high heat, when hot, add the patties,& brown on one side then flip to other side about 5 to 7 minutes per side.
6. Serve with lemon wedges and other condiments as desired.