Southern Salmon Patties

Salmon Patties

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.

3 Comments on “Southern Salmon Patties

  1. 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!

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