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Salmon Patties Like Mom’s - well sorta!
My siblings and I just loved salmon patties in the “good old days.” Mom was in the workforce so the pantry was always stocked with canned salmon for this quick-to-fix meal. There were five of us, and the recipe using one can (then 16 ounces) made 5 patties. This version is close to Mom’s, but overtime I tweaked it to my liking. It’s certainly a no-frills lunch or dinner entree and one I still enjoy after all these years. And yes, there’s always a can of salmon in my pantry! Ingredients
- 1 14.75-ounce can red sockeye salmon
- 2 eggs, beaten
- 1/3 cup finely crushed soda crackers (I use Club)
- 1/4 cup finely diced onions
- 1/4 cup finely minced parsley
- 1/8 teaspoon (or to taste) of pepper spice of your choice: lemon pepper, black, red pepper flakes or Tabasco
- 1 to 2 tablespoons olive oil
- 1 lemon cut in wedges (optional)
Directions
- Drain salmon in strainer. Remove visible solid pieces of skin. (I leave the bones in and crumble them as they really bump up the calcium content.) Press lightly to squeeze most of the liquid out. Place salmon, eggs, cracker crumbs, onions, parsley and pepper in medium size mixing bowl. Mix thoroughly - go ahead and work it with your hands!
- Divide into 5 equal size balls (about ½ cup of mixture each.) Form each into a patty 3/4" thick.
- Cook in large non-stick skillet using sufficient olive oil to brown lightly - about 5 minutes on each side.
- Serve with lemon wedges(optional.)
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