Southern 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.
- 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
- 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.