OI was no fan of salmon patties either, but I absolutely hated Tuna Noodle Casserole. I was sort of like you, in that I hated those two fish for many years until I had the fresh versions.n Monday, April 22, 2013 4:42:59 PM UTC-4, jmcquown wrote:
> Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
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> these, just a quick easy way to use canned salmon. We both love salmon
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> patties.
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> one large (15-1/2 oz.) can salmon
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> 1/2 small onion, finely chopped
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> 1/2 small bell pepper, finely chopped
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> 1 clove garlic, minced
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> 1 Tbs. sour cream or prepared mayonnaise
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> 1 large egg, beaten
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> dash of salt
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> 1/2 tsp. pepper*
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> dash of cayenne pepper
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> 3-4 Tbs. flour
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> oil for pan frying
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> Drain salmon and place in a large mixing bowl. Remove the round bones.
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> Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
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> Mash well with a fork.
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> In a skillet, saute onion, garlic and bell pepper in a little neutral
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> oil. Remove with a slotted spoon. Add sauteed vegetables to the mashed
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> salmon. Reserve the remaining oil.
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> Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
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> Add the flour a little at a time until desired consistency is reached.
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> The mixture should be moist but not too soupy and not too stiff.
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> Shape into 6 patties and allow to set on waxed paper for about 10
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> minutes. If too moist sprinkle patties with flour.
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> Reheat the oil from sauteing the vegetables. Cook the patties until
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> golden brown on each side, about 5 minutes. Serve hot. Your choice of
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> sauces: chili sauce, cocktail sauce, hot sauce, etc.
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> Jill