Recipe from the kitchen of Hazel Cooksey (Alice’s grandmother)
This recipe makes about a dozen patties.
I just love salmon patties. They taste great hot or cold. We just returned from a little trip to the Nantahala National Forest. We took a train trip through the gorge. I made a picnic lunch of these salmon patties along with a batch of Broccoli Salad (recipe on this blog) and Honey Crisp Apples, available in the produce section at Lost River Market & Deli. I think the other passengers were pea green with envy.
3 (7 ½ oz.) cans of salmon, drained and flaked (Be sure to mash the bones and cartilage and keep them in the mix. You won’t taste them and they provide a good source of calcium.)
2/3 cup or more Saltine cracker crumbs (I used one “sleeve” of crackers)
2 slightly beaten large eggs
¼ cup finely chopped onion
4 Tablespoons milk
2 Tablespoon fresh lemon juice
Unsalted butter for sautéing
Combine all ingredients except butter. Blend well. Add milk or cracker crumbs for the consistency you need to form patties. Shape into patties or croquets and dredge through more cracker crumbs if desired. Heat butter in skillet. Sauté patties on both sides until they are golden brown and heated through. Add more butter to skillet as needed. Serve with lemon wedges.
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