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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmon Patties Recipe

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This recipe for Salmon Patties is from Recipe Favorites of the Pitts Household, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can good quality salmon, picked and drained (reserve the liquid)
1 egg
Salt/pepper
1 Tbsp lemon juice
1 sleeve saltine crackers, crushed
Wesson oil for frying, (optional 1 tbsp shortening)
Directions:
Directions:
Drain off salmon liquid and reserve. Pick thru the salmon to remove the skin and large bones. Flake the salmon. Lightly beat the egg with salt, pepper, lemon juice, and then add to salmon. Crush saltine crackers and add approx one half the crumbs to the mixture. Set the other half aside to bread the patties. Stir in some of the reserved salmon liquid to make a nice consistency (not too wet) and be able to form a nice patty. Dip each patty into cracker crumbs for coating.

Pour Wesson oil into iron skillet to just cover the bottom. Add 1 tbsp shortening. Allow pan to heat to “higher-than-medium-hot” setting. You want to keep the skillet hot enough to brown nicely and avoid soaking up lots of oil. (too low heat results in soggy patties) When nicely browned on bottom, turn once to other side. Drain on paper towels.

 

 

 

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