mega salmon patty w/cream & sweet pea sauce
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.
prep time
20 Min
cook time
20 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 15 oz cans salmon, flaked
- 15-20 - butter crackers, crushed
- 1 small onion, chopped
- 2 - eggs
- CREAM SAUCE
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 dash pepper
- 1 cup milk
- 1 cup frozen peas, thawed
How To Make mega salmon patty w/cream & sweet pea sauce
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Step 1Drain 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. -
Step 2Meanwhile, 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.
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Step 3Serve the sauce over salmon, sliced in quarters.
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Step 4This recipe may be made into individual patties or even baked as a salmon loaf and then sliced.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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