Salmon Patties

One of my favorites!!  I can only make these when David is not around. He doesn't eat fish. I love them hot, I love them cold! 

large can of salmon

2 eggs

bread crumbs

1/2 cup each minced onion, green pepper

1 Tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon rosemary (crushed)

1/2 teaspoon black pepper

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Drain the liquid from the salmon. (If you have kitties, this is a favorite of theirs, too! 

Gather ingredients.

Put your salmon into a mixing bowl. Pick out the bones, if you prefer. 

Break up the fish with a fork.

Once the fish is broken nicely, add the other ingredients. I always add wet ingredients first. Eggs, lemon juice, onions and peppers.

Add breadcrumbs and dry ingredients after wet ingredients are well incorporated.

The original recipe called for 1/2 cup of breadcrumbs. I found that it was totally inadequate. The patties broke apart and were too wet to handle. I start with one cup breadcrumbs and add a bit more if I feel it's necessary. You want it to feel like playdough, not wetter.

Take a small ball of it to make patties.

It should stick nicely to itself. Damp, not drippy.

Flatten out in your hand, abut 1/2 inch thick. If you find that you have too much, break off a piece and toss it back into the bowl.

Place patties single layer deep into an oiled pan for frying. Fry at medium heat. You want crispy and well cooked, not burnt and raw inside.

Fill the pan.

While the patties are frying, I'll mix up my magic sauce. Miracle Whip, horseradish and Dijon. Mix according to your own tastes. Hot, spicy, zingy, or mild. All up to you!

Sizzling away....

Sauce ingredients all measured out.

Mix well. Ready to use.

Flipped over, cooking side two.

Drain on paper toweling.

Serve as is, or eat on hamburger buns with all the fixings; tomato slices, lettuce, sauce, etc.

 They are really good cold too.