Cheddar Salmon Patties


Janet’s Appalachian Recipes

By Janet Crow - Guest Columnist



There was no better meal growing up than salmon patties, hot biscuits and gravy. Now, my Mama has the patience of a saint and would pick the bones out of that red can of salmon, but I do not so I use boneless salmon in mine.

She made them the old fashioned way with a little buttermilk and flour, but I like to add all sorts of things to mine and they are just delicious. This is the only way that I can get my Grandsons to eat salmon patties, with the cheese and the crackers they are right up their alley.

For more family recipes follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Cheddar Salmon Patties (makes 6 patties)

6 oz. can skinless/boneless pink salmon, drained

1/2 stalk celery, diced

2 T. diced sweet onion

1 large egg, lightly beaten

1/4 tsp. ole bay seasoning

good pinch of black pepper

1/3 C. shredded extra sharp cheddar cheese

2 heaping T. all purpose flour

1/4 C. (about 6 crackers), crushed ritz crackers

vegetable oil for frying

In a bowl, combine the salmon, celery and onion. Stir in the egg and the seasonings. Stir in the flour and the cheese. Place the crushed crackers on a plate. Heat about 1/4” oil in the bottom of a 10” skillet over med. high heat. Take a spoonful of the salmon mixture (I just use a soup spoon) and drop it in to the crackers, carefully roll around in the crackers and then place in the heated oil and flatten out just a tad. Repeat with remaining mixture. Fry for about 2-3 minutes per side until golden brown. Remove from the pan and drain on a paper towel lined plate.

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Janet’s Appalachian Recipes

By Janet Crow

Guest Columnist

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