Mexican Salmon Bean Patties (Print Format)
Salmon patties with beans, corn, jalapeños, and lime deliver bold flavor for an easy dinner or lunch.
# Ingredients:
01 -
25 oz canned salmon, drained and deboned
02 -
Juice of 2 limes
03 -
1½ sleeves original saltine crackers, crushed (or other binder)
04 -
15 oz can black beans, drained and rinsed
05 -
15 oz can corn, drained
06 -
2 tablespoons mayonnaise
07 -
4 eggs
08 -
1 medium to large onion, minced
09 -
1 cup chopped cilantro
10 -
3‑4 diced jalapeños, seeds in or out depending on desired heat level
11 -
4 tablespoons taco seasoning
12 -
2 tablespoons garlic powder
13 -
Salt and pepper to taste
14 -
Vegetable oil for frying
# Steps:
01 -
In a large bowl, combine the drained salmon, lime juice, crushed saltines, black beans, corn, mayonnaise, eggs, minced onion, cilantro, diced jalapeños, taco seasoning, garlic powder, salt, and pepper. Mix gently until everything is evenly distributed. If the mixture is too loose, add a bit more crushed crackers.
02 -
Using your hands, shape the mixture into patties. Aim for consistent size — thick enough to hold together but not so large that they won’t cook through.
03 -
Heat vegetable oil in a skillet over medium‑high heat (enough to coat the bottom). Place the patties carefully into the hot oil. Fry until browned on the bottom (about 3‑4 minutes), then flip and cook the other side until golden and cooked through.
04 -
Remove patties and let them rest briefly on paper towels to drain excess oil. Serve hot.