Old-Fashioned Salmon Patties
8 servings
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Ingredients
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- 1 lb (418 g) canned pink or red salmon, well drained
- ½ cup (60 g) crushed crackers (≈15 saltines) or breadcrumbs
- 1 egg, beaten
- ½ small onion, grated
- 1 tbsp chopped parsley or dill
- 1 tsp lemon juice · ¼ tsp black pepper
- 2 tbsp all-purpose flour, for dusting
- 3 tbsp oil + a pat of butter, to fry
Method
- Drain well. Drain the salmon thoroughly and flake into a bowl (the soft bones are traditional — mash them in, or pick them out if you prefer). Wet salmon = broken patties.
- Mix gently. Add the crackers, egg, grated onion, herbs, lemon juice and pepper. Mix until it just holds together — don't work it to a paste.
- Shape & chill. Form 8 patties about 2 cm thick, dust with flour, and chill 15 minutes. This is the step that makes them hold.
- Fry. Heat the oil and butter over medium heat. Fry 3–4 minutes per side until deep golden — and don't touch them until the first side is set.
- Serve. Drain on paper towels. Lemon wedges, tartar sauce, peas — supper's ready.
Granny's tip
Grate the onion instead of chopping it — grated onion melts into the mix and seasons every bite, with no crunchy bits to break the patties apart.