"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Aunt Sadie’s Salmon Patties Recipe

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This recipe for Aunt Sadie’s Salmon Patties, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, August 28, 2008


1 12 oz can pink salmon, undrained
2 Whole eggs
1 small onion, chopped
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt
½ teaspoon sweet paprika
2 tablespoons
fresh parsley
1/2 teaspoon ground black pepper

1. Empty salmon into large bowl. Using a fork break up the salmon.
2. Add remaining ingredients and mix well.
3. Shape mixture into patties
4. Coat a frying pan with a little cooking oil.
5. Preheat the oiled pan over medium heat.
6. Cook until medium brown on one side, turn over and cook other side until brown.

Personal Notes:
Personal Notes:
Canned salmon was one of the cheaper fish that we could get in Louisiana when it was too cold to go fishing. Mama often bought canned pink salmon or canned mackerel. It seems like she always had two or three cans stashed for special times. With the mackerel she stirred them into fried onion, simmer the mixture, and we ate it over rice. She formed patties with the salmon mixed with onions, bread crumbs and egg to hold them together. She fried them and we called them salmon patties.




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