-
1
Drain the liquid from the salmon.
-
2
Remove the skin, but keep the bones.
-
3
Cut the onions into small chunks and place into a food processor with the minced garlic.
-
4
Process on pulse until the onions are minced.
-
5
(If doing by hand, grate the onions and mix with the garlic in a large mixing bowl.) Add the salmon, eggs, evaporated milk and lemon juice to the onion-garlic mixture in the food processor.
-
6
Process until smooth.
-
7
(If doing by hand, mash the salmon with a potato masher to as fine a texture as possible, and add along with the same ingred- ients as above to the onion-garlic mixture in the bowl, and mix well) Scrape the food processor contents into a large mixing bowl.
-
8
Add the seasoned bread crumbs 1/3 cup at a time, mixing well after each addition.
-
9
You may need more or less than 1 cup of the bread crumbs de- pending on how juicy your salmon, onions or lemons are.
-
10
You want to add enough bread crumbs so that the mixture holds together well enough to form the patties.
-
11
Form the mixture into patties 1/2 inch thick.
-
12
Heat the canola oil in a large skillet over medium heat.
-
13
Fry the patties on medium heat about 5-6 minutes per side until golden brown.
-
14
You will have two batches of patties so you may have to add a little more oil to fry the second batch.
