Southern Salmon Patties
Southern Salmon Patties are quick and easy to make from canned salmon and just a few other ingredients you are likely to have on hand. Serve them with tartar sauce and a few southern sides, over mixed greens with a little balsamic vinaigrette, or make a sandwich out of them.
The canned salmon needs to be drained and mashed up with a fork. I like to pick through it and remove any pieces of skin and bone. Note: If you like the skin and bones, there is no need to remove them. The bones are actually very brittle and soft and you will not notice them.
Recipe
Prep:15 minutes
Cook:10 minutes
Total:25 minutes
Servings: 6 servings
Ingredients
- 1 (14.5 or 15-ounce) can pink salmon
- ▢1/3 cup finely chopped onion
- ▢1/3 cup mayonnaise
- ▢1 teaspoon Tony Chachere’s,, or another cajun or creole seasoning or Old Bay
- ▢1/2 teaspoon lemon zest
- ▢10 saltine crackers,, crushed
- ▢salt and pepper
- ▢1 egg,, lightly beaten
- ▢15 saltine crackers,, finely crushed
- ▢2 tablespoons vegetable oil
- ▢1 tablespoon butter
Instructions
Drain salmon. Place in a medium bowl.Note: You can remove the skin and small pieces of bone but it is not necessary to.
Add onion, mayonnaise, seasoning, lemon zest, and 10 crushed Saltine crackers to bowl. Stir well. Taste for seasoning and add desired amount of salt and pepper.
Mix in egg.
Place the remaining Saltine cracker crumbs on a plate.
Form salmon mixture into 6 patties.
Dredge both sides of salmon patties in cracker crumbs.(If you can, refrigerate them for 30 minutes and they will hold together better.)
Heat vegetable oil and butter in a large pan.
Place in pan and cook until golden on both sides.
