Prep Time: 35 - 45 minutes total | Servings: 4
1, 15 1/2 oz. can Salmon, drained, picked of bones and fat, flaked with a fork
1/4 cup Onion, white, yellow or red, finely diced
1/4 cup Celery, finely diced
1/4 cup Red bell pepper, finely diced
1 large Egg, beaten
1 cup Mayonnaise, divided in two additions in this recipe
2 cups Old Dutch Dill Pickle Potato Chips, finely crushed
3 Tbsp. Oil packed sun-dried tomatoes, drained and diced
2-3 Tbsp. Vegetable oil or olive oil
to taste, Sea salt and pepper
Combine salmon, vegetables, egg and 1/2 cup of mayonnaise in medium size bowl and toss with fork until moistened.
Add crushed Old Dutch Dill Pickle Potato Chips to bowl, and toss gently to combine ingredients.
Shape into 8 entrée, or 4 sandwich size patties, or 10 to 12 appetizer size patties, using an ice cream scoop to achieve uniform sizing. Lightly grease cold hands when forming salmon into patties.
Place patties on wax paper lined plate and chill for about 20 minutes.
Combine the remaining 1/2 cup of mayonnaise and the sun-dried tomatoes in a small bowl and mix well. Chill.
Pour a portion of the oil into hot skillet. Add half the salmon patties. Reduce heat to medium and fry until both sides are golden brown. Repeat with remaining oil and patties. Season both sides with salt and pepper to taste.
Serve salmon patties topped with a dollop of the sun-dried tomato mayonnaise.
Salmon patties can be made into larger patties, and then gently grilled. Serve patties on toasted hamburger buns, and top with the sun-dried tomato mayonnaise, pickles, lettuce, fresh tomato slices, or a slice of your favourite cheese.
Place salmon patties over mixed greens and serve with a honey Dijon mustard vinaigrette.