Salmon Patties

Pair these with Corn Fritters and you have created one of my favorite childhood food memories. Salmon patties are often called croquettes – they’re a Southern dish. But I prefer to call them Salmon Patties: a simple entrée with a simple name to remind me of days when life was simple and stealing an apple from the orchard was an adventure but wouldn’t get me arrested. I miss those days. Just like life back then, the recipe isn’t exact measures. Sometimes improvising makes life more interesting.

Salmon Patties

1 can  Salmon OR 2 vacuum packs of Salmon OR 15 oz. fresh salmon

15-20 Saltine Crackers, crumbled

2 eggs, beaten

3 T soft Butter

Salt and Pepper to taste

A pinch of dried Thyme

A pinch of dried Basil

Mix the ingredients all together. If you haven’t used can Salmon before, you might be shocked at the amount of skin and bones included in the can. The bones are soft and crumbly and actually add to the dish. If the skin grosses you out, pick it out. If not, don’t worry it won’t hurt you. To be honest, I usually pick it out. If you use fresh salmon or the vacuum packed salmon, you won’t be faced with the skin dilemma.  

Press the meat into patties. Heat oil to medium or high heat. Fry the patties until they are brown on both sides. Serve hot with lemon juice or a fresh lemon.

                                                                                                                                              Servings:  4+

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