Canned Salmon Patties
submitted by Nancy
1 can any brand pink or red salmon (about 8-10 oz), debone, drain and reserve liquid
1/2 to 1 cup crushed saltine crackers
1 egg (may use reconstituted dried egg or Just Whites)
1/4 cup chopped green peppers (or dried ones rehydrated in reserve liquid)
1/4 cup chopped onion (or dried ones rehydrated in reserve liquid)
salt and pepper to taste.
Combine ingredients in a bowl and shape into 4 salmon patties. Sauté in margarine, oil or "spray vegetable oil" until brown on both sides.
Serve with instant mashed potatoes, canned peas, and tartar sauce. Since refrigeration may be a problem, you can purchase single-serving-sized packets of mayonnaise from my local warehouse
stores along with single-serving-sized packets of sweet pickle relish. Mayo/pickle relish makes tartar sauce
Sally's comments: I didn't have any green peppers, so I used pickle relish. The patties were a bit dry and I added a T of mayonnaise. They remind me of Chesapeake Bay crab cakes. A little bit of Old Bay
Seasoning might also be a nice variation.
Copyright © Sally Strackbein