sherry's salmon patties

★★★★★ 3
By Sherry Blizzard
from Piney Flats, TN

I make these almost like my mom did when were just little kids. The only difference is that she used canned, store bought salmon and I use salmon that I pressure-can myself using last year's salmon before the cute guy goes to get us some more. I do not like adding onions or other stuff. These salmon patties are possibly the most perfect food because they are just as good the next day cold as they are right on the spot: Hot out of the pan. Please note the idea for gastric bypass patients at the add the cracker step. This adds a whole new dimension, especially if you use the seasoned ones.

★★★★★ 3
serves 3
prep time 5 Min
cook time 10 Min
method Pan Fry

Ingredients For sherry's salmon patties

  • 1 pt
    canned salmon, drained
  • 2
    eggs, beaten lightly with a fork
  • 1/2 c
    cracker crumbs
  • pinch
    salt and pepper
  • oil for pan frying

How To Make sherry's salmon patties

  • 1
    Drain salmon. Smash up with a fork into small, small pieces.
  • 2
    Add eggs, salt and pepper.
  • 3
    Add cracker crumbs. Mix until you can form into patties. (Note: As a gastric bypass patient I substituted ground pork rinds as a substitute for crackers and made them into quarter-sized patties. Perfect size for a newbie..I now do the full cracker thing.)
  • 4
    Pan fry the patties, turning when crispy on each side (maybe 5 minutes each side).
  • 5
    These are just as yummy cold as they are hot. You decide how and when you want to eat them.
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