Salmon Patties
This is one of my all-time favorite dishes. The only reason I don’t cook it more often is because of the bones in canned salmon. It’s really a pity they don’t remove the bones in canned salmon. I know that you can get the salmon packages that don’t have bones, but that’s not enough salmon for patties and rather cost prohibitive. The packets are great for salmon salad though.
This is another one of those kid-friendly recipes. Have them dig in and get their hands dirty. When I was a kid, I was strictly against fish. You could not get me to eat fish. This recipe and the tuna noodle minus the casserole were the exception. My mother made them with those fries I told you about earlier. Talk about heaven on a plate, it was absolutely fantastic. Nowadays, if I make salmon patties, I make it without the bread crumbs and I use egg beaters instead of eggs. I also use very little oil. It makes the process pretty challenging. The bread crumbs serve as binding agent so if you’re not careful you just end up with salmon bits instead of patties. So for this book I’m sharing the original recipe which will be much easier and less frustrating. But if you like a challenge, just remove the bread crumbs, go down to one egg (egg beaters are $$$) and use a couple of tablespoons of olive or your saved oil. Cook these patties low and slow. If you don’t you just end up with crumbly, burnt patties.
Ingredients;
1 can (16 ounces) salmon
1 small onion
Garlic salt & pepper, to taste
2 large eggs
1 c Italian bread crumbs
3 tablespoons of olive or saved oil
Empty the can of salmon into a mixing bowl. Reach in and look for any bones. You can try to find them all with a fork, but I find your hands are much better at finding them. Discard the any bones you find. Chop the onion finely and add to salmon. Season with the garlic salt and pepper. Add the two eggs and mix well with the salmon. Add the bread crumbs and shape into small patties. These should be the size of a lid of a mason jar. You should get about 8 patties. In a skillet over low heat, add the oil and gradually add patties. It’s critical that you fry the patties slowly on one side and then the other. They should have a nice brown crust on both sides. Plate and serve. I really encourage you to serve with the best fries ever recipe.