Submitted by Miss Iowa
I don't really have a recipe for the salmon patties. It's something my mom always made when we were kids and we just kind of "wing it". I buy the canned red salmon, but the pink salmon will also do. It must be about a 15 oz can. It costs about $3.25 a can where I live. OK, I want you to like your salmon patties so I went and dug my salmon can out of the garbage. The brand is Deming's. It has a red label: Red Sockeye Wild Alaska Salmon. "Fancy, All Natural, Fresh." 14.75 ounce can. The only ingredients are red sockeye salmon and salt.
For some recipes you do want to drain off the juice, but you don't have to and in fact, you don't even have to cook the stuff. It's just like buying canned tuna that's already been cooked and cleaned and what not. You can add it directly to a salad, use it to make a sandwich, or use it in any recipe just as it is.
Other ingredients: one egg, 1 tablespoon milk, crumbled crackers, s&p to taste. Optional: parsley, diced onion.
Dump the entire contents of can (liquid and all--don't drain it) into a bowl and mash with a fork. Add one egg, a tablespoon of milk, and finely crumble in some of your favorite crackers (I like Towne House crackers). Stir until incorporated. The amount of crackers needed will depend on how "wet" your mixture is. You want it firm enough to hold together when you make your patties, but not too dry otherwise they'll fall apart during cooking. You can add some small-dice onion if you like. Salt and pepper to taste. I also like to add parsley flakes (dried). Form into patties. You can get 4-6 bun-sized patties out of one can.
Preheat pan (I like to use my flat pancake griddle, but you can also use a skillet or George Foreman grill) to about medium or medium-high heat. Throw on the patties and cook until deeply browned on bottom. Flip over and cook until 2nd side is also nicely browned. I don't really know how long I let each side cook. I just like to make sure mine are cooked all the way through. I like to sprinkle mine with Louisiana Hot Sauce when I eat them. They're also good with a spicy mustard.
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