salmon patties

salmon patties

happy summer! here is an old post that has been hanging out in my archives waiting for me to finish it. (see, i try!)

the post for this recipe was initially inspired by my mother’s visit during her spring break (mom is a teacher and i should also add she is a proud union rep for her local). mom brought salmon (fresh! smoked! canned!) and i’ve been riding the thin line between gobbling it all up and trying to make it last. now that i’m down to the final can of salmon, good news is here! my parents have been fishing up a storm and have canned and smoked and frozen the hell out of those salmon and a box will soon be on route. that last can will be history today as i await home smoked (my parents make the best!) and home canned salmon.

dad20 pounder!canned salmonsmoked salmon

this recipe is another classic from my childhood and which according to the internet is now becoming a rarity. i read an article about this recently that talks about how rarely people go to their parents/grandparents for recipes and instead choose to search the internet for something similar. i’ve found much of this true for myself but comfort food are the recipes that i will not trust the internet for. that comfort food tends to usually be salmon, but my dad’s desserts are also on that list (someday i will post his cheesecake recipe and you will understand).

so here is is, with the recipe straight from my mother’s text message: salmon patties!

salmon patties
serves 4

2 8 oz cans salmon, with skin peeled off but bones intact
1 cup breadcrumbs (cracker crumbs work as well)
2 eggs
1/2 cup finely diced yellow or white onion
1/2 teaspoon salt
1/2 teaspoon pepper

patty ingredientspatty mixIMG_0945

mash salmon with a fork to break up large chunks. mix all ingredients together in a bowl.

with your hands form patties about 2 inches in diameter. if the salmon mix is not holding together well add a small amount of water, mix well, and try again.

place formed patties into a frying pan coated with olive oil. fry until golden brown on one side and then flip.

serve with lemon juice and tartar sauce.

tip: if you want to reduce the time spent in the kitchen forming patties and waiting for them to cook all the way through, cook patties on a lightly oiled baking sheet for 10 minutes. flip and cook for 10 more minutes. you can then refrigerate the patties and crisp them up in the pan when you are almost ready to eat.


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