Oregon Salmon Patties
Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.
Dovetailing tips: For these salmon patties use the left over salmon you cooked day 1. Instead of the reserved liquid from the canned salmon use either a 3/4 cup water or chicken broth.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | (14.75 ounce) can salmon |
| 2 tablespoons | butter |
| 1 | medium onion, chopped |
| 2/3 cup | cracker crumbs |
| 2 | eggs, beaten |
| 1/4 cup | chopped fresh parsley |
| 1 teaspoon | dry mustard |
| 3 tablespoons | shortening |
Directions:
Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
Source: allrecipes.com
