Wednesday, September 22, 2010

Salmon Patties

While waiting at the orthodontist and reading a magazine, I saw a recipe for Salmon Croquettes, and it sounded like a good thing to add to our menu this week. I couldn't find the same recipe when I googled it, so we tried a variation of one at It was pretty good, and a great way to use the canned salmon in our food storage!

Salmon Croquettes

1 can (14 oz.) salmon, drained and bones removed
1 egg
1/2 cup bread crumbs
1/4 cup finely chopped onions
seasoned salt and cayenne pepper to taste

Form into 4-6 patties and fry in a touch of olive oil until cooked through. Turn gently!

They do have a tendency to fall apart, which is why the "turn gently" instruction is there. Forming the patties ahead of time and chilling them for 30 minutes or so should help with that.

I read another magazine and found a recipe for Crab Cakes. I figured the seasonings would work well with salmon, so am adding this option here. Maybe I'll try it with crab sometime also!

Crab Cakes

1 can (16 oz.) crabmeat, drained
6 green onions, chopped (can briefly saute in some oil first if desired)
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard powder
2 cups (about 60 crackers or 2 sleeves) Ritz cracker crumbs
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup bread crumbs

Combine everything but bread crumbs and form into 8 patties. Carefully coat each patty with bread crumbs. Heat some oil in a skillet over medium-high heat. Cook patties in two batches, turning once until golden brown, about 1 minute per side.

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