On Saturday, May 11, 2019 at 3:41:52 PM UTC-5, jmcquown wrote:
>
> Made using my mother's decades old method that she clipped from a
> magazine before I was born. Not cracker or breadcrumbs or flour as the
> binder. Crushed corn chips. My mother called them "Corn Doodle
> Burgers". I think that's what the original recipe called for - a
> cheaper version of Frito's.
>
> It calls for a can of salmon, drained and flaked with a fork then placed
> in a deep mixing bowl. (remove the bones if you wish) Add one large
> egg, some minced onion, a Tbs. or two of sour cream (use prepared
> mayonnaise if you don't have sour cream), 1 cup of crushed corn chips.
> Sprinkle with some pepper. Mix it together then form into about 6
> patties. Place on waxed paper and chill in the refrigerator for about
> 30 minutes.
>
> (At some point Gary will chime in about the bones in canned salmon and
> not liking salmon patties even without the bones. Okey doke.)
>
> Pan fry the salmon patties in neutral oil (canola is good) until browned
> on both sides. Drain on paper towels.
>
> I like these made with the crushed corn cnips every once in a while
> because they're salty, and I like salt.
>
> Jill
>
It sounds quite similar to the method of using cornmeal as the binder and
doesn't sound half bad. After all, it does have mayonnaise in the mixture!