Salmon Patties
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I tweaked a recipe I found for Maryland Crab
Cakes a few years ago,
and started making these...my family loves them!
SALMON AND TUNA PATTIES
Ingredients:
1 can salmon
1 sm. can tuna
(Sometimes I just use two cans of salmon,*** and in a squeeze I also use canned Mackerel.)
4 T. thinly sliced green onions
1/2 t. fresh thyme (pinch the leaves off) (a pinch of dried thyme may be substituted)
1 t. yellow mustard
2 eggs
2 T. mayonnaise
1 1/2 c. bread crumbs (1 cup reserved for dredging)
1 T. cornmeal
1 T. flour (optional, just add 2 tablespoons of cornmeal)
A pinch of salt and a dash of black pepper.
A few drops of vinegar or red wine vinegar. (opt)
Oil or lard for frying
Directions:
I save the heels of bread in a plastic bag in the freezer, and when I make recipes calling for bread crumbs I toss a couple into the blender.
Mix everything well in a medium size bowl. Heat oil. Make patties to desired size, dredge in breadcrumbs, place carefully in hot oil, fry until bottoms are golden brown before turning so they won't fall apart. Turn, fry until golden brown. Take out, place on paper towels for draining. Makes about a dozen patties. Only four are pictured, and I'm lucky I got a picture of them, before they were eaten! 😋
Serve hot with your choice of condiments on buns, or however you like.
~~~I also make these shaped like a hushpuppy, deep fry until browned, they're ready in just a couple of minutes.
***Yes, we eat the bones, no deboning! They are so soft, porous and crumbly, you never know you've even eaten them. However, I take the skin off and feed to the cats, or dogs...they love it!
Cakes a few years ago,
and started making these...my family loves them!
SALMON AND TUNA PATTIES
Ingredients:
1 can salmon
1 sm. can tuna
(Sometimes I just use two cans of salmon,*** and in a squeeze I also use canned Mackerel.)
4 T. thinly sliced green onions
1/2 t. fresh thyme (pinch the leaves off) (a pinch of dried thyme may be substituted)
1 t. yellow mustard
2 eggs
2 T. mayonnaise
1 1/2 c. bread crumbs (1 cup reserved for dredging)
1 T. cornmeal
1 T. flour (optional, just add 2 tablespoons of cornmeal)
A pinch of salt and a dash of black pepper.
A few drops of vinegar or red wine vinegar. (opt)
Oil or lard for frying
Directions:
I save the heels of bread in a plastic bag in the freezer, and when I make recipes calling for bread crumbs I toss a couple into the blender.
Mix everything well in a medium size bowl. Heat oil. Make patties to desired size, dredge in breadcrumbs, place carefully in hot oil, fry until bottoms are golden brown before turning so they won't fall apart. Turn, fry until golden brown. Take out, place on paper towels for draining. Makes about a dozen patties. Only four are pictured, and I'm lucky I got a picture of them, before they were eaten! 😋
Serve hot with your choice of condiments on buns, or however you like.
~~~I also make these shaped like a hushpuppy, deep fry until browned, they're ready in just a couple of minutes.
***Yes, we eat the bones, no deboning! They are so soft, porous and crumbly, you never know you've even eaten them. However, I take the skin off and feed to the cats, or dogs...they love it!