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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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When I couldn't find a recipe that sounded like what I wanted, I set out to make the perfect salmon patty. This is it for me. After a few tries, I learned that when forming the mixture into patties, leaving it loose rather than packing tightly makes for a more tender finished product. Serve with your favorite sauce or eat them on buns with ketchup as my grandkids do. Ingredients:
1 (14 3/4 ounce) can pink salmon |
2 beaten eggs |
1/2 cup frozen grated hash brown potatoes |
1 sliced green onion |
1/2 cup crushed ritz cracker (or other buttery flavored crackers) |
1/2 teaspoon baking powder |
1/4 teaspoon lemon pepper |
1 dash tabasco sauce |
1/2 cup yellow cornmeal |
1 tablespoon oil |
Directions:
1. Place salmon into a bowl. Gently flake, removing the bones & skin.
2. Toss with eggs, potatoes, onion, crackers, baking powder, lemon pepper and Tabasco.
3. Using your hands, form into 4 loosely packed patties & gently coat both sides & edges with cornmeal.
4. Add oil to frying pan & heat to medium high.
5. Brown patties 2-3 minutes on each side, trying to turn them only once.
6. **Note 1: I use the frozen hash browns for convenience only. (1) small to medium potato, peeled and grated, could be substituted for them.
7. *** Note 2: Sometimes I raise the spice bar & add chopped parsley or diced jalapenos or whatever else appeals to my palate at the moment of mixing.
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