all moisture. Transfer to a medium bowl; flake gently with a fork until no large chunks remain. Dry salmon = crisp patties.Meat & Seafood
2. Bind with care
Add eggs and Parmesan. Stir until fully combined and thick.
→ If mixture feels wet: Let rest 5 minutes. Parmesan absorbs moisture like a sponge, transforming texture for easy shaping.
3. Shape gently
Scoop ¼ cup portions. Form into rounds (2–2.5″ wide, ½” thick). Handle lightly—do not compact. Place on a plate.
4. Fry to golden perfectionDairy & Eggs
→ Heat 1–2 tbsp
