Anyway, it seems like she makes salmon patties for herself and grandpa pretty regularly. We have talked about it many times. So, as these things go, I asked her for her recipe. She promptly said she doesn't have one. So, I am making my new go-to salmon patty recipe. I think grandma normally makes hers with cracker crumbs, which is how I used to do it to. Now, I usually use potato instead. I like the texture and it feels lighter.
You can throw a potato in the microwave and let it cool to use. You could use a leftover baked potato... or leftover mashed potatoes would be good too! Use as much or as little as you like. If you need to stretch the salmon, throw a little more potato in. Making dinner for just one or two? Just use a really small potato or a little leftover potato from dinner the night before. Adjust the number of eggs accordingly and you are ready to go!
Now to get to the nitty gritty of it all. I used to pick through the salmon and take out all of the bones. Grandma said she leaves the bones for calcium and removes the skin. The bones are soft from being canned. Don't believe me, you can smash one of the vertebra between your fingers. Try it. You'll see. Anyway, you don't even notice them in your patties. So now I don't take anything out. I drain the can and mash it all with the potato. It's easy peasy, you don't notice anything is even in there and there is no fishy smell in your trash can!
I see the disbelief written all over your face. Just try it. What's the worst that can happen?! Grandma said she also likes to coat the patties in a little flour or more cracker crumbs before she cooks them. I could see how this would be tasty and ensure a nice crust. I don't normally do this step though. Maybe I will have to try it!
One last difference between grandma's patties and mine... she grates onion fine enough grandpa won't know it's there. (Shh, don't tell!) I used green onions instead. She said her mom used to put a squirt of yellow mustard in hers. I haven't tried that yet, but could see how that would be good.
I really kind of wish I would have waited another couple of weeks to post this. I just noticed my dill is coming up in my herb garden. That stuff is crazy. I got some seed from my neighbors in Springfield years ago (like 7 years!) and it just keeps reseeding itself. I dig up the volunteers and move them to where I want them and it has been the gift that keeps giving. Anyway, I think that would be a great addition to the salmon patties. Maybe I'll have to repost once the dill matures!! Ooh... or a dill yogurt sauce would be perfect for dipping! Yum!
Salmon & Potato Patties
1 can of salmon, drained
1 dash lemon juice
1 large baked potato, cooled and skin removed (or cracker or bread crumbs)
2 T chopped green onion
salt and pepper or Cavendar's
3 T oil for cooking (I usually use a mix of vegetable and olive)
for garnish: grandma likes lemon, grandpa likes tartar sauce. We do either or both depending on our mood!
- Mash the potato. Add the salmon, a squirt of lemon juice and eggs.
- Mix and mash with fork until you have reached your desired consistency. You don't want it to be smooth, but you do want it to be well mixed.
- Stir in onion and seasonings.
- Preheat oven to 300 F
- Heat oil in a skillet over medium heat. Once oil is hot, form patties out of salmon mixture and place a couple at a time into hot skillet. Cook for 1-2 minutes per side. Flip once they are nice and browned. Cook for 1-2 minutes on the second side.
- Put cooked patties on a paper towel lined baking sheet and keep warm in the oven. Continue until all salmon mixture is used.
- Serve with lemon and/or tartar sauce.