Sep 30, 2014

Dinner From the Pantry

I have been caught in the dreaded cycle of a full load of groceries, yet nothing for dinner.  How does that happen?  Anyway, I was scrounging around the other evening and ended up with a lovely little dinner.

Now, I know salmon patties conjures visions of the early bird special at the local cafeteria, but think of them as akin to crab cakes.  But more affordable and full of all those omega threes and what-not.  I have no idea what an omega three is, but it's good for you.  Salmon patties were my favorite as a child, and DH and Deeds snarf them up as well.

Paired with a baked potato and some roasted veggies from the fridge, we were good to go.

My recipe differs from my grandmother's and mama's.  I've gone rogue, but it's still pretty tasty.

Salmon Patties:

1 (14.75 ounce) can salmon
2 tablespoons butter
1 medium onion, chopped
2/3 cup panko (or cracker crumbs)
2 eggs, beaten
1/4 cup chopped fresh parsley
1 tablespoon mustard
2 tablespoon mayonaise
3 tablespoons Crisco (more as needed)

1.Drain the salmon, reserving the liquid. Flake the meat into a medium bowl. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
2.Add the onions with the panko, eggs, parsley, mustard, mayonnaise to the salmon. Mix until well blended, then shape into 8-12 patties (I like mine really thin).   If the mixture is too thick, add some of the reserved salmon liquid, or some more mayo.   I like to make my patties earlier in the day, or even the night before and refrigerate.  This helps them hold their shape.
3.Melt shortening in a large skillet over medium heat. Cook patties until browned (about 5-6 minutes), then carefully turn and brown on the other side.  Drain on a paper-towel lined plate.

1 comment:

  1. Would love to know what brand and type of salmon you use I've only made these once and made the mistake of just grabbing the cheapest can of salmon I saw. It had bones and skin in the can and was fishy! Gross. I would like to redeem myself!


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