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Sensational Salmon Patties

Sensational Salmon Patties Sunday Dinner 90119

You’re invited to our home for Sunday Dinner!  This week it’s a Sensational Salmon Dinner.  Last week was a honey glazed salmon & if you have left overs, use those for this recipe in place of the canned salmon.  Yes, I said canned! Ewww!  But not so! My Momma wouln’t feed us junk. Only love food. Let’s begin!


Step 1: Gather Ingredients: 1 can salmon 15 ounces or fresh (if fresh or my left over salmon make sure to add about 1/2 cup of oil. If not, you can leave out but it won’t have that same moisture as the can will.)

1 tbsp. Salt Free Lemon Pepper

4 to 5 medium size potatoes peeled.  I used a mix of red and yellow.

2 eggs

Canola oil to coat pan about 1/2 inch of oil as you go along cooking these beautiful tasty sensational salmon patties.

Step 2: Pour in the salmon and de-bone. Take out all the big spine parts and take out as much of the smaller bones.  The really small translucent bones are ok to leave in.  They will break up because they are soft. Peel your potato and mash with  a smasher masher in a mixing bowl with the salmon to the consistency you like.  I like ours to be well blended. Then add a the lemon pepper and mix well. Next add 1 egg to begin with.  This recipe will call for 2.  If too mushy then add 1 more small potato or half of medium.

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Step 3: Mix, mash, and form into patties.

Step 4: Preheat cast iron pan on medium heat with oil and begin to cook each side until a crisp crust forms around edges and flip and cook until done. You can add additional lemon pepper while they are cooking (which I always do as they are cooking.)


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Serve with any flavor rice, noodles, or veggies! It’s also an excellent appetizer!

Bon Appetit! From my kitchen to your table!

XOXO

EK

 

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The Crusted Chop

Whenever I make this meal I always say, “Welcome to The Crusted Chop!”, to my kids.  I always feel that makes a great restaurant name. On that note, welcome to our Sunday Dinner’s at Share the Flippin Fun!

The Crusted Chop Share the Flippin Fun Estela Kelley Sunday Dinners


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2.  Before I begin, if there are thick parts of the pork fat trimmings, I cut scissor them out.  For about 8-10 pork chops I usually measure out 1 cup of panko crumbs and parmesan reggiano cheese, 1/2 cup of the Extra Virgin Olive Oil 1 Tbsp. of the ranch seasoning, and salt and pepper. Mix all ingredients in a bowl.  This recipe is very forgiving so if you feel it’s too dry add in a tbsp. at a time oil. Or if you really enjoy the cheese flavor, a little extra shakes of cheese won’t hurt it either.

3. Coat both sides of the pork chop.

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4. Lightly evening coat a sheet pan with some oil to prevent the crusted chop from sticking.  It may still stick, but with a little spatula swiveling under the pork chop, you can easily guide them out.  Cover with foil and bake at 380 degree oven for about 40-50 minutes (This if for the medium thickness.  If you purchased the thin thickness then less time.)

Cover with foil. You can flip them mid thru cooking time but I usually don’t.

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5. Last 10 minutes, remove foil and continue baking until golden brown.


Serve with anything!  This along with my Chicken Parmesan (minus the sauce) are recipes I can easily see myself eating and serving along a batch of scrambled eggs and biscuits!  I sometimes cut into bit sizes before coating and baking them and they are perfect for salads pop ins, in breakfast biscuits, or an extra protein snack.

Bon Appetit! And Welcome, To The Crusted Chop!

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XOXO Estela Kelley