Vickey's Salmon Patties
By
Vickey Yott Morrissey
@specialtdays
1
I have 2 recipes I use for salmon patties, and this one is one of my favorite. These are always a special treat. I have to use Red Salmon... Demmings is my favorite brand.
My mother in law loved them with creamed peas, I am partial to just catsup and lemon juice, and my husband likes them with just the lemon juice and buttered noodles. My daughter uses ranch dressing as a dip. Tonight we are having them with spicy roast cauliflower.
My mother in law loved them with creamed peas, I am partial to just catsup and lemon juice, and my husband likes them with just the lemon juice and buttered noodles. My daughter uses ranch dressing as a dip. Tonight we are having them with spicy roast cauliflower.
Ingredients
- 1 can(s)
- 14 1/2 oz. red sockeye salmon
- 1/4 c
- bread crumbs
- 2 large
- eggs
- 2-3 Tbsp
- mayonnaise
- 2 Tbsp
- minced celery
- 1 Tbsp
- lemon juice (i like fresh squeezed)
- 1 Tbsp
- dried minced onion
- 1 tsp
- freeze dried chives
- 1/4 tsp
- dill, dried
- 1/4 tsp
- parsley flakes
- 1/4 tsp
- sea salt
- 1/4 tsp
- garlic powder
- 1/8 tsp
- pepper
- 1 1/2 Tbsp
- coconut oil, vegetable oil, or butter
How to Make Vickey's Salmon Patties
- 1Drain salmon. Remove skin and bones, juice and discard. Combine salmon and other ingredients, except the oil, in a mixing bowl. Mix them all together.
- 2Form into 4 patties.
- 3Place the oil in a frying pan, and saute until nice and crisp on the outside.
- 4Serve with fresh squeezed lemon juice.
