by Bobbie Sandlin

Created on: August 15, 2009

"Basic Salmon Patties"

The first time a fried salmon patty was put in front on me, that faint cooked fish flavor wafting to my nose, I thought "I'm going to hate this!" Much to my surprise, it was delicious! My Mother loved making them.

As my own children are growing up, salmon patties have become the family staple for supper time. We cook a big batch once a week. My husband likes to make fish sandwiches out of his, using Tabasco hot sauce as his condiment of choice.

The recipe is simple. I don't even need the handwritten version anymore. I'm known to vary it if we are in a daring mood that night.

Salmon Patties (basic):
Makes around 4 patties depending on the sizes.

1 (14.5 oz can) pink salmon
1/2 sleeve saltine or Ritz cracker crumbs
1 large egg
1 cup flour (optional)
Spices such as pepper (your taste)
Olive oil or any light cooking oil

Mash up the cracker crumbs in a bowl. You can also put the crackers is a Ziploc bag and then mash them with a rolling pin.

Pour a couple of tablespoons of the oil into your skillet, heating it to medium heat. Depending on your stove, you may have to adjust the heat so as not to burn the oil.

As the skillet is heating, drain the can of salmon, and then empty the can's contents onto a plate, or non porous bowl. Remove the main spinal bones. You have to really dig as some of the bones are buried. Either throw away the bones or put them into another bowl and mash them up. The bones are an excellent source of calcium.

Break up the salmon with a fork. If you've mashed the bones, add them back in. Add the crackers, the egg, and your spices such as pepper, and blend the ingredients. Sometimes you'll need more crackers, other times you'll find you need another egg. The goal is to get the patties to a consistency that they will hold their shape. Coating your hands with flour helps lessen the salmon sticking to your fingers when you are forming the patties.

If you want a little crunch to your patties, pour the flour onto a plate. Season it with pepper, and spices of your choosing. Then, dredge each patty in the flour.

With your oil now hot, swirl the oil so that it coats the bottom of the pan. Carefully put the patties in your skillet, cooking them for about three minutes per side (time will vary depending on size of patties), until they are a nice golden brown color. You may find you need to add more oil, as the flour does absorb it. I usually add another tablespoon or two when I flip them.

Sometimes I'll add minced onion, garlic and fresh herbs when I prepare this recipe. That is the beauty to this. You can tweak this recipe and add the ingredients you love...creating your perfect salmon patty. Tarter sauce is a wonderful condiment to serve, and I love mine with Dijon or brown spicy mustard.

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