The Recipe: Old-Fashioned Crispy Salmon Patties

 

Ingredients

• 1 can (14.75 oz) Pink salmon (drained, skin/bones removed if preferred)

• 1 large Egg (beaten, to bind everything together)

• ⅓ cup Saltine crackers, finely crushed (or breadcrumbs/Panko)

• ¼ cup Onion or green onions, finely minced (you can see the green onion flecks in

  
  
)

• From the pantry: 1 tbsp mayonnaise (keeps them juicy), a dash of garlic powder, salt, pepper, and oil for pan-frying.

Instructions

1. Flake the Fish: Empty the drained canned salmon into a medium mixing bowl. Use a fork to flake the meat into small pieces.

2. Mix the Batter: Add the beaten egg, crushed saltine crackers, minced onion, mayonnaise, and pantry seasonings to the bowl. Stir everything together until well combined.

3. Form the Patties: Shape the mixture firmly into 4 to 5 equal-sized patties (just like the ones piled up in

   
   
   If they feel too wet, toss in a few more crushed crackers.

4. Get it Crispy: Heat about 2 to 3 tablespoons of vegetable oil in a skillet over medium-high heat.

5. Pan-Fry: Fry the patties for 3 to 4 minutes per side. You are looking for that beautiful, deep golden-brown, crispy crust shown in

   
   
   Drain on paper towels and serve warm with a squeeze of lemon or tartar sauce!