Wednesday, November 9, 2011

Salmon Patties ****

This was the third time I've made this recipe, and just like the other times, we loved it!  I got requests for thirds from my youngest, who is an extremely picky eater, so that's pretty amazing.  I made a few changes this time, though.  This time, I cut back to a sleeve and a half of crackers (I originally used 2 sleeves).  I did cut back the salt to about 1/4 tsp this time.  With the salted crackers, it's really not that necessary.  I also used fat free Saltines instead of regular.  They don't mush up as well as the others, but the flavor stayed the same.   I did have to add back a little of the salmon juice this time, to make them stick better.  They were so yummy, though.  My mom always served salmon patties with fried potatoes growing up, so that's what we have with them too.  It's kind of a comfort factor for me.  :)

(luckymommyto2boys ~ Amy)

2 (15 ½ ounce) cans salmon
1 ½ sleeves saltine crackers
2 eggs, lightly beaten
¼ teaspoon salt
½ teaspoon pepper
4-6 tablespoons onions, chopped
oil, for frying

Drain liquid from salmon.
Remove large bones, skin, and dark brown spots from salmon.
Gently break up salmon and set aside.
Crush sleeves of crackers into crumbs, and add to salmon.
Stir in egg, onions, salt, and pepper.
Roll salmon into balls and squash into patties.
Brown in hot oil a few minutes on each side until golden.
* Reserve some liquid from the salmon if the patties are too dry to hold together, add 1-2 teaspoons.


Anonymous said...

How many does this make?

Amy said...

I can usually get about 8 patties out of it.