Notes
Here's what you will need:
Add all the remaining ingredients:
Mix all the ingredients together with your hands until well combined. Sorry Charlie, but there is really no better way to mix it than with your hands. I'm not a fan of touching stinky fish either, but that's what good hand soap is for.
Once the ingredients are combined, form the mixture into 8 patties:
Cover the patties with plastic wrap and refrigerate for at least two hours. If you don't, they will just fall apart when you cook them, and that sure isn't fun. Once the patties are chilled, heat a few tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Basically, you need enough oil to cover the bottom of the skillet. Cook the patties about three minutes on each side:
Watch the patties carefully, because they burn easily if you don't; turn the heat down if they are in danger. Since the salmon is already cooked, you are only heating the patties through and browning the outside. Trust me, three minutes per side should be plenty.
Remove the patties from the skillet and drain on paper towels:
- 1 can (14.7 oz) salmon (you'll need to take out the bones and junk)
- 1 pkg. herb stuffing mix
- 1 cup grated mozzarella cheese
- 3/4 cup water
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice (fresh dude)
Add all the remaining ingredients:
Mix all the ingredients together with your hands until well combined. Sorry Charlie, but there is really no better way to mix it than with your hands. I'm not a fan of touching stinky fish either, but that's what good hand soap is for.
Once the ingredients are combined, form the mixture into 8 patties:
Cover the patties with plastic wrap and refrigerate for at least two hours. If you don't, they will just fall apart when you cook them, and that sure isn't fun. Once the patties are chilled, heat a few tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Basically, you need enough oil to cover the bottom of the skillet. Cook the patties about three minutes on each side:
Watch the patties carefully, because they burn easily if you don't; turn the heat down if they are in danger. Since the salmon is already cooked, you are only heating the patties through and browning the outside. Trust me, three minutes per side should be plenty.
Remove the patties from the skillet and drain on paper towels:
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