Today's recipe is for Salmon Patties, a quick and easy recipe that's a great way to work some fish into the repertoire. I'm still a little nervous about cooking fish, since we never really cooked a fish filet or any kind of raw fish when I was growing up. I think that might have to be my next food adventure: figure out how to cook a salmon steak. We'll see how that goes.
But no worries about this recipe. You can't undercook it. You just brown it as much as you like your breaded food browned.
Happy frying!
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Salmon Patties January 14, 2010
Chase and I decided to make these as our last dinner before he went back to Columbus after Christmas. Salmon patties were another staple from my childhood. The recipe from my mom is actually quite like the recipe of Chase’s mom, which was neat. Here’s what we made.
Ingredients
16 oz canned boneless salmon
¼ - ½ cup chopped onion
2 Tbsp butter or margarine
⅔ cup bread crumbs, divided
2 eggs, beaten
1 tsp Worcestershire sauce
½ tsp dry mustard
2 Tbsp vegetable oil
Directions
1. Drain salmon, reserving ⅓ cup of liquid. Place salmon in a mixing bowl and flake.
2. In a medium or large skillet over medium-high heat, cook onions in butter until soft and barely brown.
3. Once onions are cooked, add them to the salmon. Also add reserved salmon liquid, beaten eggs, Worcestershire, mustard (we left this out because Chase is not a mustard fan), and ⅓ cup bread crumbs. Mix well.
4. Shape the salmon mixture into palm-sized patties. Add more bread crumbs to the mixture if it is too wet and not holding its shape well.
5. Coat the shaped patties with the remaining ⅓ cup bread crumbs.
6. Heat the vegetable oil to medium in the skillet. Cook the patties for 3-4 minutes per side, until browned.
7. Serve with Miracle Whip, lemon, tartar sauce, ketchup, mustard or whatever you choose. Enjoy.
Salmon patties and Miracle Whip. Yum! Happy cooking!
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