How To Make Salmon Patties Without Eggs In 6 Simple And Easy Steps
Let’s admit the fact that egg are delicious, nutritious, and versatile. This is the main reason why most recipes call for it, but not everyone are fond or allowed to eat it.
What do you do then? It is either you look for a recipe that does not ask for eggs or look for viable substitutes.
Well, guess what? I will give you both!
I will teach you how to make salmon patties without eggs in 6 simple and easy steps, and give you some alternatives that you can also use for other recipes.
Are you ready? Let’s get cooking!
Salmon Patties Without Eggs
Before anything else, I would just like you to know the nutritional values you can get from this recipe. Here are some impressive health benefits of salmon.
Omega-3: Salmon is a great source of omega-3 fatty acids – a healthy fat that prevents and lowers risks of cardiovascular diseases.
Protein: Salmon is also rich in protein – an essential macronutrient for building muscles, bones, and broken tissues.
Vitamin B-Complex: Salmon has high amounts of thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), folic acid (B9), B6, and B12. These vitamins are responsible for energy production, boosting brain functions, and decreasing inflammation.
Potassium: Wild-caught salmons are rich in potassium – a mineral that regulates blood pressure.
Selenium: Salmon is jam-packed with selenium – natural occurring mineral that regulates bone and thyroid health. Some studies say that selenium aids in lowering the risks of cancer.
Antioxidant: I am sure this is what you want to know and yes, salmon is a great source of antioxidant. It helps get rid of toxins and make your skin healthy.
Weight loss: Frequent consumption of salmon has been found effective in boosting metabolic rate and aiding weight loss.
- See Also : How To Make The Best Salmon Skin Roll
Here’s What You’ll Need:
- 15 oz. can of wild-caught salmon (any brand of your choice would do)
- 3 Tbsp. mayonnaise
- 3 tsp. lemon juice, freshly squeezed
- 1 onion, chopped
- 1 cup panko or breadcrumbs (you may opt to use saltine crackers)
- 3-4 Tbsp. olive oil
- 2 Tbsp. fresh herb
- 2-3 tsp. Dijon mustard
- ¼ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. black pepper, freshly grounded
- 1 tsp. Paprika – for those who like spices, you may add paprika. It will help lessen the stench of salmon.
- ¼ cup Parsley – this herb will add flavor to your patties. Just make sure to finely chop it.
- 2 Tbsp. Yogurt – I prefer to use Greek yogurt.
- 1 cup minced mix veggies – this will add more nutrients and flavor to the dish.
Kitchen Tools You Need
Egg Substitute (binding ingredient):
- Yogurt – Yogurt is a healthy option as egg substitute, but make sure that you use Greek yogurt because other yogurts have high sugar content.
- Mayonnaise – mayonnaise is the best alternative binding ingredient for this recipe. Although, technically, mayonnaise is a mixture of eggs and oil. So, if you are strict with your diet, just use the other alternatives.
- Thick white sauce – a mixture of flour, butter, and milk. Here’s how to do it
- Saltine cracker – crackers and breadcrumbs are great binding ingredients for any patty or meatball recipe.
- Coconut milk with white vinegar – this a great alternative for those who are watching their weight.
You got everything you need? Then, let’s proceed to mixing and cooking!
How To Do
- Step 1: Take the salmon out of the can and transfer it in a medium-sized bowl. if you bought the ones with bones still intact, remove it, but if you have flaked salmons then you may go ahead and crush it into smaller pieces using a fork.
- Step 2: In a separate bowl, mix the mayonnaise, 2 tsp. freshly squeezed lemon juice, panko / breadcrumbs / altine crackers, and onion. Season it with salt and pepper. If you want, you can add some yogurt, parsley, mixed veggies, and paprika too.
- Step 3: Add the crushed salmon meat into the mixture. Mix it well. (I prefer using my bare hands in mixing all of these together but I make sure I wash my hands properly.)
- Step 4: Take about ¼ cup of the mixture, roll it into a ball, and then press it lightly in between your palms to form a patty.
- Step 5: Preheat a skillet over medium high heat. Pour the oil in. Add the patties into the pan. Cook it for about 4-5 minutes on each side or until it turns golden brown. Make sure that you do not overcrowd the pan.
- Step 6: While the salmon patties are cooking, make the dipping sauce. In a medium-sized bowl, whisk in the mustard, dill, a teaspoon lemon juice, and garlic powder. Season it with some salt and pepper. Serve this with the patties once it’s cooked.
My Thoughts (and some tips)
Egg has a lot of different uses when it comes to cooking and baking. It can coagulate, emulsify, add color and moisture, and act as a leavening agent. But, if you don’t like or can’t use it in any of your dishes, may it be health reasons or just personal preference, there are a lot of alternatives you can choose from.
When preparing this recipe, keep in mind that you will need extra fat to keep the fish’s moisture and texture. You may add a little more mayonnaise or yogurt if you think that your mixture is a bit dry. Moisture will keep your patty intact.
Also, if you are on a tight budget, you can use ordinary canned salmon. For me, it doesn’t affect the overall taste and it is also as nutritious as high end brands.
I hope you find this article helpful and if you do, share it with your family and friends – especially recipe. I would love to know if you like these kinds of recipes so please leave a comment or suggestion down below. What egg substitute did you use?