Salmon Patties
Last night I made salmon cakes, steamed vegetables and cornbread for supper. They salmon cakes turned out delicious. Unfortunately the oil I cooked them in got a little too hot and burned. It still smells nasty this morning. I'll try to air it out a little -- but it is pretty cool out this morning.
Speaking of cool, just when you think the snow is finally over for the year, it comes back.... We have it in the forecast for Sunday. April snow is not the kind of snow November and December brings. Nope. In November and December it is beautiful and we are full of oooohs and aaaahs. In April we say I'm not shoveling! If God brought it he can take it away. Well, maybe we will shovel a little of it off the pansies Spring tricked us into planting.
Here is the recipe for last night's salmon cakes
2 Cans of Salmon (any kind you like and not the little cans -- think standard veggie cans)
2 Eggs
1/2 sleeve of Ritz crackers, crushed
1 tsp. dried dill
Juice from two lemons
Cracked salt & pepper or seafood seasoning to taste
First the yucky part: drain the salmon and dump into a large bowl. Root through all of it very carefully. I take out the skin, bones and any gross looking meat. Yes, I know it is healthier to mush all that up into the cakes, (at least that's what Mom says) but it doesn't do a lot for me and George can't stand the thought of it either, so I pick it out.
After this mix in the remaining ingredients. Shape gently into about 8 or 9 croquettes (flattened ball shaped mounds). Set into hot (but not too hot) oil and fry a few minutes on each side. The secret to keeping the croquettes together is to NOT MOVE THEM once they are in the pan. This works. It is hard to do -- you want to peek, just to see how brown they are getting. Don't do it! Walk away if you have to. (I have to :) They are okay to turn once you can see the outside edges are getting brown towards the bottom or after maybe 4 minutes.
Take Care,
Trixie
We used to eat these growing up but I had forgotten how to make them. Sounds good!
-grace
Hi Trixie, Thanks for answering the question over at biblical womanhood. I read a little bit of your blog and we seem alike in a lot of ways! I have full weeks and weekends and I love it that way. Both me and my husband are Engineers by profession and we both work full time.
I love the salmon cake recipe. I make a slight variation called tuna cutlet.
I've never had salmon, canned or otherwise now that I think about it. I have to try this.
I don't think I could fish out the yuck.. and its the bones and stuff, that I remember, disliking, about the salmon cakes that my grandmother used to love. I could never just ignore the crunch.. ::giggle::
I'm going to try your recipe with boneless canned salmon..
Thanks for sharing..
~Heidi
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