I need a Salmon pattie recipe...?

Pretty basic but still tasteful?





Thanks!!I need a Salmon pattie recipe...?
My grandmother has always made simple Salmon patties that I love, my kids even love them, although I tell them they are crabby patties and serve them on buns for them!





1 can pink salmon, drained


1/2 sleeve of saltine crushed fine


1 egg


1/2 white onion minced


salt and pepper





Dump salmon into bowl and mash really well to crush the bones, add the rest of the indgredients and mix well. Next just put a little oil a skillet and make mix into patties and fry til golden brown, flipping half way through!I need a Salmon pattie recipe...?
This looks long, but only because it has the ingredients for a sauce too...





***Salmon Cakes***





Vegetable or canola oil, for frying


3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well


1 1/2 cups cracker meal


2 large eggs, beaten


2 rounded teaspoons Old Bay seasoning blend


1/2 red bell pepper, seeded and finely chopped


20 blades fresh chives, snipped or chopped


2 to 3 tablespoons fresh dill, a handful, finely chopped


1 teaspoon cayenne pepper sauce


1 lemon, zested and juiced


Salad greens


Coarse salt


Extra-virgin olive oil, for drizzling


1/2 cup mayonnaise or reduced fat mayonnaise


1/2 cup chili sauce


2 tablespoons dill pickle relish





Directions


Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.





Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.





Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.





Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
* 1 (14.75 ounce) can salmon


* 2 tablespoons butter


* 1 medium onion, chopped


* 2/3 cup cracker crumbs


* 2 eggs, beaten


* 1/4 cup chopped fresh parsley


* 1 teaspoon dry mustard


* 3 tablespoons shortening





1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.


2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.


3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
mix with crushed crackers and finely chopped sweet onion and form into patties, fry these, and serve with mustard for dipping, and a rice dish. good, simple and tasty.
look on kraftfoods.com they have the recipe you want for sure

refill