On 1/10/2020 6:16 PM, Still Bud wrote:
> On Fri, 10 Jan 2020 16:12:14 -0600, Terry Coombs >
> wrote:
>
>> On 1/10/2020 3:41 PM, jmcquown wrote:
>>> Okay, that's what my mother called them.Â* Salmon patties/burgers.
>>> Back in the day the recipe Mom found in a magazine called for Dipsy
>>> Doodles (a Wise Brand) corn chips.Â* I haven't seen Dipsy Doodles since
>>> the 1960's so I use Frito's.
>>>
>>> Yes, it's canned salmon.Â* Use whatever brand you like, red or pink.
>>> You need a 15.5-16 oz. can.Â* I'm not afraid of the little round
>>> bones.Â* They are easy enough to remove with a fork when draining the
>>> fish.Â* Any of them missed mashes right in.
>>>
>>> Flake the drained salmon in a mixing bowl with a fork.Â* Stir in 2
>>> eggs, salt & pepper, 1 cup crushed corn chips, a couple of shakes of
>>> dried minced onion, a little minced garlic.Â* The original recipe
>>> called for 2 Tbs. of sour cream.Â* I don't often have sour cream on
>>> hand.Â* I've found 2 Tbs. jarred mayonnaise works just fine.Â* You could
>>> also use plain yogurt.
>>>
>>> Combine all ingredients together until well blended.Â* Form into 6
>>> patties.Â* Place on waxed paper.Â* Sprinkle lightly with cornstarch to
>>> remove excess moisture.Â* Let set for about 20 minutes before cooking.
>>>
>>> Cook in a large non-stick skillet in just a little bit of oil (or oil
>>> & butter) until nicely browned on each side.Â* The mixture will be
>>> slightly crumbly.
>>>
>>> If you want to treat these as "burgers", serve them on lightly toasted
>>> buns with accompaniments such as lettuce and tomato. Maybe some tartar
>>> sauce.Â* I prefer to eat them just plain with a vegetable on the side.
>>>
>>> It's comfort food from waaay back when. 
>>>
>>> Jill
>>
>> Â* Sounds a lot like my wife's salmon patties . I like those served with
>> home fries and black eye peas .
>
> https://www.wisesnacks.com/products/...dipsy-doodles/
>
>
Well thanks, but I'm not going to go looking for dipsy doodles. Just
giving proper citation for the chips used in the original recipe.
Jill