Easy Eggless Salmon Patties Recipe (2024)

FAQs

What can you substitute for eggs when making salmon patties? ›

The eggs are a binder to hold them together with protein. You could use a vegetarian egg substitute or you could just drain the liquid from a can of chick peas (garbanzo beans, chi chis) and use that as your binder. People are using chick pea liquid as a substitute for egg whites.

Use a light touch to shape them into patties. 4) Don't flip them too soon: When frying the salmon patties, wait until they're browned and crispy on the first side before flipping them. This will ensure that they hold together and don't fall apart.

Yes, you can use flour as a substitute for breadcrumbs in salmon patties. While breadcrumbs are commonly used to provide texture and help bind the ingredients together, flour can serve a similar purpose.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

Cooking the salmon patties at too high a temperature or for too short a time can result in a mushy interior. Is canned salmon good for you? Canned salmon has great health benefits! It's high in protein, rich in omega-3 heart healthy fats, high in potassium and B vitamins…just to name a few.

Overcooked Salmon Is Dry

Salmon goes from moist and silky to tough and dry when it's overcooked, even by just a minute or two.

Yogurt:Plain yogurt can serve as a good substitute for eggs in breading. It provides moisture and helps the breading stick to the meat. Greek yogurt is a thicker option that works w.

Can I use butter instead of oil for salmon? ›

Pan-frying salmon produces crisp skin and succulent flesh. Use a good, heavy-based frying pan, ideally non-stick, and butter or oil with a high burning point. Heat butter or oil over medium high heat and cook salmon, skin-side down, for 4-5 minutes.

The very low fat content of the hamburger probably has something to do with it, but there are a couple of tricks you can use: Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.

That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks.

Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white. Think of your salmon as a wet towel being rung out. The wringing is the heat and the water being pushed out is that white stuff you're seeing.

Can I use milk or buttermilk instead of eggs to help the coating stick? Yes, you can use milk or buttermilk as a binding agent to help the coating stick to the fish. Simply dip the fish in milk or buttermilk before applying the alternative coating.

Thankfully, mashed potatoes work as an excellent egg substitute for meatballs. The function of egg in meatballs has very little to do with flavor and more to do with its binding properties, similar to why you might use breadcrumbs in meatloaf or burgers: to help everything hold together.

Flaxseed (aka linseed)

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

If you're making one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg! Consider it the Bob's Red Mill formula for egg-less magic.