Salmon burgers, salmon croquettes, salmon cakes, salmon fritters. Call them what you like, but in Kentucky we call them salmon patties and they are a traditional fare. Everyone I know makes them about the same way, but it seems there aren’t many or any like the recipe we all use.
Salmon Patties
- 1 can salmon
- 2 eggs
- 1/2 tube Ritz crackers
- fourth of a white onion
- 1/4 tsp garlic powder
- 1/2 tsp parsley
- ground pepper
- frying oil
Directions
- Place drained salmon in a large mixing bowl. Remove bones/skin if desired. Take a fork and mash salmon into an even consistency. (feed the juice, skin to the dog or cat!)
- Chop 1/4th of white onion into small dices, mix with salmon.
- Add spices and mix.
- Add 2 eggs and mix.
- Add enough Ritz crackers until the crackers have soaked up most of the juice and egg and the patties will stick together. It took 1/2 tube of crackers for mine.
- Heat your skillet with ample oil. I put enough oil to come up 1/4th way up the patties. I also use an iron skillet which gives more flavor. Make sure the pan is hot before adding the patties.
- I make the patties about the size of the palm of my hand flattened out well. This made 9 patties total.
- Fry for a few minutes on each side, flipping when sides begin to brown. Drain on towels.
- Serve plain, with hot sauce or dressing.
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I always used day old bread cut into small cubes or soda crackers, an egg, some onion, then coat the ” croquettes” in cornmeal, fry in butter, and serve with cream gravy made in the pan where they were cooked, including the crspy stuff and adding some more butter if needed. A cast iron skillet is good. in Alaska though, nobody serves fish and milk together it seems. Your recipe looks delicious.
Your recipe sounds quite delicious too. I’ll have to come and visit and we all make salmon patties!
Using cast iron is key!!