2 cans (6 oz/170 g) sockeye salmon
2 cups soft breadcrumbs, coarsely ground, divided
1⁄4 cup milk
2 eggs, lightly beaten
1 tsp Seafood & Fish Seasoning
1 tbsp vegetable oil
- Drain cans of salmon, reserving approximately 2 tbsp of liquid. Coarsely flake salmon into a large bowl. Add reserved liquid, approximately 1 1⁄2 cups breadcrumbs and next 5 ingredients.
- Mix until ingredients can be formed into patties (add extra breadcrumbs if necessary). Coat patties with remaining breadcrumbs.
- Heat a frying pan to medium. Add oil and pan-fry patties for approximately 4 minutes per side, until crisp and brown on the outside and warmed through.