sherry's salmon patties

Name: Sherry's Salmon Patties
Prep time: 5 min
Cook time: 10 min
Yield: 3
Cuisine: American
Ingredients: 1 pint(s) canned salmon, drained; 2 - eggs, beaten lightly with a fork; 1/2 cup(s) cracker crumbs; pinch - salt and pepper; - oil for pan frying

(3 RATINGS)

291 Pinches 6 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Apr 13, 2014

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.

Rate

prep time 5 Min

cook time 10 Min

method Pan Fry

yield 3 serving(s)

Ingredients

1 pint canned salmon, drained
2 - eggs, beaten lightly with a fork
1/2 cup cracker crumbs
pinch - salt and pepper
- oil for pan frying

How To Make sherry's salmon patties

Step 1

Drain salmon. Smash up with a fork into small, small pieces.

Step 2

Add eggs, salt and pepper.
Step 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.)
Step 4

Pan fry the patties, turning when crispy on each side (maybe 5 minutes each side).
Step 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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