PINK SAMMIE PATTIES
Pink salmon ia a great source of calcium, and naturally high in protein. This is just a simple little patty -that is easy and quick to make.
Provided by Pat Duran @kitchenChatter
Categories Fish
Number Of Ingredients 9
Steps:
- Drain and flake the salmon in a medium bowl. Combine all ingredients,except canola oil; blend well.
- Divide mixture into 4 parts(mixture will be moist). In a large skillet heat the canola oil and cook over medium heat until both sides are golden brown and heated through-turning once.
SALMON PATTIES I
These salmon patties are delicious for lunch or dinner.
Provided by Sue
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g
SAMMIE BURGERS
I have been making salmon patties for many years. I found this recipe off a can of Chicken of the Sea Pink salmon. This recipe has just the right ingredients, and is quick and easy to fix. It is great to make in the summer. I pair it up with fruit, salad, and/ or vegetables.
Provided by Linda Tennant
Categories Burgers
Time 25m
Number Of Ingredients 9
Steps:
- 1. Drain and flake salmon in a medium bowl. Combine salmon, breadcrumbs, onion, mayonnaise, eggs, lemon juice, parsley and garlic salt; blend well. Shape into eight burgers (salmon mixture will be moist). Note: I made 4 large patties instead of eight.
- 2. In a large skillet, heat 1 to 2 Tablespoons oil and cook over medium heat until both sides are brown and heated through. Note: the skin and bones in the salmon are completely edible and are an excellent source of calcium and Omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
SPEEDY SALMON PATTIES
I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. -Bonnie Evans, Cameron, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 6 ingredients. Crumble salmon over mixture and mix well. Shape into 6 patties. , In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.
Nutrition Facts : Calories 288 calories, Fat 15g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1063mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
PINK PANTIES
This summertime drink with pink lemonade, gin, ice cream, and strawberries is sure to help cool you down. Try it garnished with a dollop of whipped topping and a fanned strawberry.
Provided by Kesha
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In a blender, combine pink lemonade, gin, ice cream, strawberries and ice. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 38.6 g, Cholesterol 4.8 mg, Fat 1.4 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 14.3 mg, Sugar 33.3 g
SAMMIE BURGERS
Recipe is off the can of Chicken of the Sea Pink Salmon. I modified it by including celery and reducing the amount of onions.
Provided by Clevergirl7
Categories < 15 Mins
Time 15m
Yield 6 patties, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- combine all ingredients except cooking oil.
- shape into 6 patties (I use an ice cream scooper).
- heat oil in large frying pan.
- Cook over medium heat until both sides are brown.
Nutrition Facts : Calories 790.8, Fat 43.7, SaturatedFat 7.4, Cholesterol 278, Sodium 627.2, Carbohydrate 41.8, Fiber 3, Sugar 4.7, Protein 54.8
MY BEST EVER PINK SALMON PATTIES
This is a favorite of my kids.... Its easy, tasty, and quite a penny stretcher. And goes great with the 99c bags of broccoli, cauliflower and carrot frozen vegetable melody, and a quick cheese sauce (3 tbsp. butter, 3 tbsp. flour, let cook 1 min. 1 1/2 cups milk, and and a cup of processed cheese like Velveeta (but the save-a-lot brand taste just as good and a lot cheaper) cut cheese up into cubes let melt. add about a dash of nutmeg, and a dash of pepper) and your done. Under 5 bucks to feed a family of 4 and probably with some leftovers. ALSO THESE SALMON PATTIES IF MADE INTO SMALLER PATTIES MAKE FOR A GREAT APPETIZERS SPECIALLY IF YOU WRAP THEM IN PUFF PASTRY AND BAKE (remember you must fry first). makes about 24 small 1/2 dollar-size appetizers. LEFTOVERS: They also make great for sandwiches, for school lunch bags or brown bags and picnics.
Provided by Printessa
Categories Kid Friendly
Time 10m
Yield 8 medium Patties, 4 serving(s)
Number Of Ingredients 14
Steps:
- Quick and easy!
- Just add all ingredients into a medium size bowl; mix well.
- Cover and let sit for at least 10 minutes to let the flavors and seasonings to merge together.
- Form into patties.
- Spray frying pan with butter flavored cooking spray (even though it does taste better if you put about 2 tablespoons butter in the frying pan let melt).
- Place patties in pan; cook until crispy and dark golden brown on each side; about 3 to 4 minutes on each side, on medium to medium-high heat.
Nutrition Facts : Calories 158.6, Fat 6.2, SaturatedFat 1.9, Cholesterol 108.7, Sodium 95.7, Carbohydrate 2.6, Fiber 0.3, Sugar 0.4, Protein 21.9
PINK HEART SANDWICH COOKIES
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch. (This is the corrected version of this recipe.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h25m
Yield Makes 51 (eighteen 1-inch sandwich cookies, eighteen 1 1/2-inch sandwich cookies, and fifteen 2-inch sandwich cookies)
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just incorporated. Remove from the mixer and and knead until a dough forms.
- Divide dough into 3 or 4 pieces, depending on how many shades of pink you would like the cookies to be. Working with 1 piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine, until desired shade is reached; the more food coloring you add, the darker the color will be. Flatten each piece of colored dough into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight. Bring to room temperature, about 10 minutes, before rolling.
- Preheat oven to 325 degrees with racks in top and lower thirds. Roll out each disk of dough between 2 sheets of lightly floured parchment to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each color and size for a total of thirty-six 1-inch, thirty-six 1 1/2-inch, and thirty 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
- Bake until barely golden brown around edges, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip) filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.
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