Caesar wrote:
> [snip]
> He has three cans of Red Sockeye Salmon. Can someone tell me an easy
> way to make these patties for frying? I told him I would try and get
> an easy recipe and together maybe we can duplicate what we loved for
> so many years.
>
A problem with salmon patties is that the ones that are moist enough
and don't have too much filling (whether crackers or crumbs or
cornflakes or cornmeal) don't hold together well when you fry them. If
they do hold together easily their consistency is going to make them
dry. The solution is to start the process a half hour earlier. Then
as soon as you've made the patties, put them in the fridge for 30
minutes. Now they will stand up to a gentle fry and one careful
turning. -aem