Salmon Patties
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"From Cheryl White"
Serves | Prep Time | Cook Time | DinnerWhy I Love This Recipe
This is one of my family's favorite recipes. Especially Ben! I have to fix these anytime he comes home. They are a little time consuming, but using the skinless, boneless salmon saves so much time. If you want to use the large cans with skin and bones, you would only need 1-2 cans after deboning and taking off the skin.
Ingredients You'll Need
3 (5 oz) cans of skinless, boneless salmon
1 1/2 cups finely crushed saltine crackers
(You will need about 1 more cup to roll the patties in)
1/2 cup chopped onion
1/4 cup chopped parsley (optional)
2 eggs, beaten
2 T lemon juice
2 t baking powder
1/4 t pepper
dash of salt
2 T oil
Directions
Drain salmon, reserve 1/3 cup of the liquid.
Combine salmon with crackers, onion and parsley(optional), salt and pepper.
Combine eggs, lemon juice, baking powder and reserved liquid.
Add liquid mixture to salmon mixture and mix well. If mixture is too loose, you can add more crackers. If it is too thick, you can add another egg or more liquid.
Roll into 2 inch balls and then roll in finely crushed cracker crumbs. Flatten the balls to make a patty.
Fry in oil over medium heat until lightly browned on both sides.
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