Do you have a meal that you serve exactly the way your mother or your grandmother did? Every time I cook salmon patties, they are served with mashed potatoes and English peas. That is the winning combination that I grew up eating, and it’s still one of my favorites.
This salmon patty recipe is very versatile. I prefer to use one can of pink salmon and one can of red salmon. You can add chopped bell pepper or minced onion if you like. Breadcrumbs may be substituted for the cracker crumbs. My mother adds a small amount or cornmeal, and that’s also delicious. They are great leftover, and you can even put a salmon patty on a bun with a little tartar sauce for a delicious sandwich.
Salmon Patties (Croquettes)
Author:
Amye Melton
Ingredients
- 2 (14¾-oz.) cans salmon, drained, boned, and flaked
- ½ c. mayonnaise
- 1 tsp. Chef Paul Prudhomme's Seafood Magic seasoning
- ¼ tsp. ground cayenne pepper
- pinch of salt
- pinch of freshly ground black pepper
- 2 eggs, beaten
- 1 c. crushed saltine crackers
- Vegetable oil
Instructions
- Drain salmon, remove bones and skin, and flake into a large bowl. Add mayonnaise, Seafood Magic, cayenne, salt, black pepper, and eggs. Stir to combine. Add the cracker crumbs and mix until blended.
- Form salmon mixture into patties.
- Pour oil into a large skillet until the bottom of the pan is covered. Heat over medium-high heat. Add salmon patties and cook on both sides until golden brown. You will probably have to cook in batches. Remove cooked patty to paper towel lined plate to drain. Serve warm.