Recipe by SusieQusie
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.
Top Review by DailyInspiration
I grew up eating salmon patties and I'm not sure why I don't make them more often now. We really enjoyed this version of them. The only change I made was to use a can of red salmon. Used the rest of the hashbrowns to make a side dish casserole.
- 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 See How It's Made
- Place salmon into a bowl. Gently flake, removing the bones & skin.
- Toss with eggs, potatoes, onion, crackers, baking powder, lemon pepper and Tabasco.
- Using your hands, form into 4 loosely packed patties & gently coat both sides & edges with cornmeal.
- Add oil to frying pan & heat to medium high.
- Brown patties 2-3 minutes on each side, trying to turn them only once.
- **Note 1: I use the frozen hash browns for convenience only. (1) small to medium potato, peeled and grated, could be substituted for them.
- *** 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.