Recipe of the week: Salmon patties

First Posted: 7:50 pm - October 21st, 2015

Natalie Walker contributed this recipe and photo for salmon patties.
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• 14.5 oz can of Alaskan salmon, drained

• The juice of 1 lemon

• 1 sleeve original saltines, crushed

• 2 tablespoons mayonnaise

• 2 tablespoons Worcestershire sauce

• 2 eggs

• 1 small onion, minced (optional)

• Salt and pepper (to taste)

• Vegetable oil, to fry

DIRECTIONS: Using a fork, flake the can of drained salmon. Squeeze in the juice of 1 lemon and give it a good dose of salt and pepper. Stir. Add in the crushed saltines, mayonnaise, Worcestershire sauce, minced onions (if using) and eggs. Stir till combined. Divide into 6-8 patties. Set aside. Heat enough oil to cover a large skillet’s bottom ¼” deep. Fry the salmon patties on one side until the edges become brown, then flip and fry the other side until browned. Drain on a paper towel lined plate. Serve by themselves, or with a dipping sauce of your choice.

Contributed by: Natalie Walker

Natalie Walker contributed this recipe and photo for salmon patties.
http://thecherawchronicle.com/wp-content/uploads/2015/10/web1_salmon-patties.jpgNatalie Walker contributed this recipe and photo for salmon patties.


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