Moms Salmon Patties Food

SALMON POTATO PATTIES

Steps:

• Drain and remove skin from salmon, leave bones.
• Mix everything but the oils and 1 tbsp butter together. Let rest in refrigerator for at least 30 minutes.
• Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside.
• Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.
• Spray large frying pan with Pam. Heat over medium-high. Add 1/2 tbls butter and one tbsp oil to coat pan nicely. Swirl butter around.
• Fry four patties at a time til golden brown on both sides.
• Add rest of butter and 1 tbsp oil. Repeat.
• These are good either hot or cold.

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

SALMON PATTIES {SALMON CROQUETTES}

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
• Transfer the onion to a large mixing bowl. Add the salmon, saltine cracker crumbs, egg, mayonnaise, lemon zest and juice, parsley, and salt and pepper to taste. Stir gently to mix. Try not to break up the chunks of salmon too much; do not over-mix.
• Form the salmon mixture into 8 patties, about ½ inch thick.
• Place the breadcrumbs in a shallow bowl; season with salt and pepper to taste.
• Dredge the salmon patties in the breadcrumbs, coating both sides and pressing gently to adhere.
• Refrigerate the patties for at least 1 hour, or until firm.
• In the same skillet used to cook the onions, heat butter and oil in a large skillet over medium-high heat until sizzling hot (use enough butter and oil to generously cover the bottom of the skillet).
• Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Cook until golden brown, about 4-5 minutes per side. Flip the patties only once; reduce the heat to medium if they start browning too quickly.
• Drain on paper towels. Serve with seafood sauce, tartar sauce, or ketchup. Garnish with fresh parsley and lemon wedges, if desired.

MOM'S SALMON PATTIES

Steps:

• 1. Mom used everything in the can except the liquid. You may remove the bones and skin or mix them in with a fork to break them up. Its really your choice but Mom thought the calcium and minerals in the soft bones was worth keeping in this dish.
• 2. Mix drained salmon, egg, cracker crumbs, onion, and seasonings well. Use enough cracker crumbs to be able to form salmon mixture into patties that will stick together. This will vary due to the moisture level of the salmon. Fry patties in vegetable oil until hot all the way through and browned nicely on both sides.

TASTY SALMON PATTIES

Steps:

• Mix thoroughly.
• Shape fish into patties.
• Fry in vegetable oil. Brown on both sides.
• *Serve with rice if desired.

MOM'S SALMON PATTIES

Steps:

• Saute' onion, green pepper, and celery to soften, then mix it all with the remaining ingredients.
• Fry each side in oil and/or butter until lightly crispy.
• Serve with tartar sauce (preferably made from mayo and with no sugar- see my mom's tartar sauce recipe also on RecipeZaar).
• Makes 4 to 6 patties.
• (Minced garlic clove is also a good addition.).

MOM'S BEST EVER SALMON PATTIES

Steps:

• 1. Debone drained salmon and remove any black coating,flake salmon into a bowl
• 2. add egg,onion,pepper,chili sauce, and 1/4 cup of cracker crumbs, mix thouroughly
• 3. place reserved cracker crumbs in plate, form salmon mixture into patties 1/2 to 1' thick,dredge in reserved crumbs
• 4. Heat oil in skillet,fry patties on med. low heat until done and golden brown
• 5. Serve with a sauce made of 1/3 chili sauce to 2/3 tartar sauce- ENJOY!

MOM'S SALMON PATTIES

Steps:

• 1. Put salmon in casserole dish.
• 2. crack 2 eggs and put in.
• 3. take your crushed saltine crackers and put in.
• 4. mix until all ingredients are infused together.
• 5. you can add green, red, orange, or yellow peppers, chopped if you like.
• 6. after mixing all ingredients, take between a golf ball size and tennis ball size (all depends on what size you like) and make patties, being sure to pat them tightly so they stay together while cooking. put in frying pan with heated (about 2 tsp) olive oil or like and cook on both sides until golden brown or if you like them like i do, a little browner.
• 7. we like mac and cheese or mashed potatoes and english peas, or salad with ours.

MOM'S SALMON PATTIES

Steps:

• Drain water off salmon.
• Mix salmon, salt, crackers, cheese, lemon juice, egg and onions in a small bowl.
• Shape into patties and dredge in cornmeal.
• Over medium-high heat, heat oil in skillet.
• Add patties, cooking on each side for approximately 5 minutes, or until brown.

MOM'S SALMON PATTIES

Steps:

• Clean the salmon (make sure to get all the bones out). Chop onion into small pieces.
• In large bowl, break up the salmon, add the egg, bread crumbs and chopped onions. Mix together and make into patties.
• Put oil into frying pan over medium heat. Once oil is hot, add the patties, cover and turning them once. Cook for a total of 30 minutes.
• When patties are almost done, in a separate pan add the cream of mushroom and milk, heat until hot. When patties are done, pour the cream of mushroom sauce over them.