Mega Salmon Patty w/Cream & Sweet Pea Sauce

Susan Murley

By
@sueadele

The salmon recipe came from my mom. She always made it into individual patties for a family of fifteen. Of course she tripled it.
The sauce recipe came from the lady that managed the cafeteria at Ohio Bell in Dayton in the early 60s. She served it over salmon loaf slices.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Pan Fry

Ingredients

15 oz can(s)
salmon, flaked
15-20
butter crackers, crushed
1 small
onion, chopped
2
eggs

CREAM SAUCE

2 Tbsp
butter
2 Tbsp
flour
1/4 tsp
salt
1 dash(es)
pepper
1 c
milk
1 c
frozen peas, thawed

Directions Step-By-Step

1
Drain juices and remove bones and skin. Flake salmon in bowl. Add crushed butter crackers (Ritz/Town House), chopped onion and eggs. Mix the ingredients together. Into a non-stick 10" greased frying pan form a 7" or 8" patty (about an inch thick). Fry on medium to medium/high heat for 7 to 10 minutes on each side (until nicely browned). I add more shortening to the skillet to brown the second side.
2
Meanwhile, prepare the sauce. Melt butter in a sauce pan. When melted, whisk in flour, salt and pepper. Add milk all at one time, stirring until thick on a medium heat, as to not scorch the sauce. When sauce is thickened stir in the peas.
3
Serve the sauce over salmon, sliced in quarters.
4
This recipe may be made into individual patties or even baked as a salmon loaf and then sliced.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy