My father and I love salmon patties, yet neither one of us has ever
tried to make them. My mom always made them, but she has been gone for
almost three years and my dad said the other day he wishes he could
make them because he loves them so much (he does not do much cooking,
except burgers and stuff like that).

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.

Thanks so much.
Caesar

Caesar wrote:
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar

Go to www.allrecipes.com, and do a search for salmon patties. They
have several good looking recipes--here is one of them:

http://seafood.allrecipes.com/az/PttSlmnPttis.asp

Caesar wrote:
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar



Here's mine and I'm sure there will be tons more recipes to show up.


Take one can of slamon, save the juice. You can either remove the
bones or just mash them into the mixture. Some people have an aversion
to them, but since they have been pressure cooked and are soft, they
don't bother me. Into the bowl where the salmon and juice is add one
egg. The egg can be lightly beaten before adding if you wish. Add a
little less than one cup of cornmeal and stir to combine. The mixture
should not be too watery or juicy nor should it be too thick. If it's
too thick it will taste more like cornmeal instead of salmon patties.
If you feel it needs a bit more cornmeal just add a tablespoon or two
at a time. Something I add that I think really gives it a nice added
touch is several healthy shakes of lemon pepper. If you don't have it,
no matter.

By large spoonfuls place into a preheated skillet that you have added
canola oil, olive oil, or perhaps Crisco or Wesson. The skillet should
be hot enough to start cooking them immediately but not scortching hot.
After they are nicely browned on one side, flip to cook the other
side. Transfer to a paper towel lined plate and enjoy!

One time on Usenet, Caesar > said:

> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.

Don't know if this is what you were looking for, but this is my mom's
recipe:

Salmon Patties - Sarah P.

Two 6.5 - 7 oz. cans cooked salmon
2 eggs, slightly beaten
¼ C. onion, chopped
10-12 crushed soda/saltine crackers
Salt and pepper

Mix salmon, eggs, onion, seasonings. Add enough crackers to form
into patties (but not too dry). Cook in oil over medium heat until
brown and crispy outside, hot inside.

HTH!

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

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.

My own recipe for Salmon Patties/Cakes as I call them is:

1 large tin of red salmon
about 1lb of mashed potatoes ... mash with butter, pepper and a little milk
(fairly dry mix)
1 onion ... soften in olive oil
2 tblsns chopped parsley and
1 tblspn marjoram
1 tblspn oregano (these are fresh herbs for dried you need about 2 tspns
parsley and 1tspn of the other two herbs)
1 tspn anchovy essence
1 tspn Thai fish sauce
Scattering of coriander powder
juice of 1/2 lemon and some of the zest grated if you like it very lemony.

If you like a slight hotness then add a small amount of cayenne pepper or
some dried chili flakes

Mix all these ingredients together ... form into flat round cakes about 2"
in diameter and 1" thick
You can either coat the pre-formed patties with whole meal flour or
dip into a beaten egg and then cover with browned breadcrumbs.

Fry until golden ..... garnish with a slice of lemon and some parlsely.
Serve with fresh beans/peas and a side salad

Very very more-ish

I am inclined to look at all recipes which give me an idea and then throw
ingredients together which I know will taste good.
--

Di

"The hurrier I am the behinder I get"

Caesar wrote:
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar

Mine are not conventional. Mom got this 'recipe' from a woman's magazine in
the late 1950's or early 1960's. Not for people who need to watch sodium
but oh-so tasty!

1 15-oz. can salmon, drained and mashed
1 c. crushed corn chips
2 eggs
2 Tbs. sour cream (or mayonnaise)
1 Tbs. finely minced onion
1 tsp. dried parsley flakes
1/4 tsp. pepper

Drain the canned salmon and remove the small round bones (they are soft,
won't hurt a thing if you miss a few). In a medium mixing bowl, add the
remaining ingredients and mash it all together (mix well). Form into 6
patties and place them on waxed paper. Let stand a few minutes to allow the
mixture to dry out a bit. Fry the patties in vegetable oil until golden
brown on each side. The mixture will be crumbly so the patties may tend to
break up when you turn them; allow plenty of room in the skillet.

Jill

I like the following preparation because it contains neither
mayonaisse nor eggs.

I can't tell you the proportions, but first I dice and pre-cook
a mixture of onion and red bell pepper; then mix together
boiling water and oat bran until it has the consistency of a slurry;
then mix all of the above along with the salmon (leftover cooked,
or canned) so that it has the consistency of mud. Season with
pepper and Bay Seasoning. Form into patties and fry in olive oil.

Steve

Caesar wrote:
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar

IMO, you can't go wrong with any of the recipes in the thread so far.
I don't use canned salmon, but there's no real reason not to for
patties. I don't generally add fillers (such as cornmeal or oats), but
I like bell peppers (primarily red ones) with onion and garlic and an
egg for binding. I dip mine in panko before pan frying (instead of
breadcrumbs). Basically, I use the same "recipe" I'd use for crab
cakes.

Enjoy!

Alexis.

jmcquown wrote:

> Mine are not conventional. Mom got this 'recipe' from a woman's magazine in
> the late 1950's or early 1960's. Not for people who need to watch sodium
> but oh-so tasty!
>
> 1 15-oz. can salmon, drained and mashed
> 1 c. crushed corn chips
> 2 eggs
> 2 Tbs. sour cream (or mayonnaise)
> 1 Tbs. finely minced onion
> 1 tsp. dried parsley flakes
> 1/4 tsp. pepper
> Jill

I don't think they had corn chips in the 50's or 60's Jill

"ms_peacock" > wrote

>
> I keep them simple.
>
> 1 can salmon, drained
> 2 eggs
> 8 saltine crackers, crushed fine
>
> Blend, shape and fry.
>
>

I make mine this way too, but I love a little coarse
country style mustard in them. (Grey Poupon is my
favorite.)



--
Posted via a free Usenet account from http://www.teranews.com

"Caesar" > wrote in message
...
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar

I keep them simple.

1 can salmon, drained
2 eggs
8 saltine crackers, crushed fine

Blend, shape and fry.


Ms P

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

Bob, you are a Rasta and can't eat fish. You are supposed to be a vegitarian
and even if you did eat fish, no predator type fish are allowed. Sorry Bob,
no salmon patties for you.

F.J.

"ms_peacock" > wrote in message
...
>
> "Caesar" > wrote in message
> ...
>> My father and I love salmon patties, yet neither one of us has ever
>> tried to make them. My mom always made them, but she has been gone for
>> almost three years and my dad said the other day he wishes he could
>> make them because he loves them so much (he does not do much cooking,
>> except burgers and stuff like that).
>>
>> 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.
>>
>> Thanks so much.
>> Caesar
>
> I keep them simple.
>
> 1 can salmon, drained
> 2 eggs
> 8 saltine crackers, crushed fine

I'm from Australia. Could someone tell me what saltine crackers are? I
don't think we have them here. There are so many different recipes here. I
always used to do them with mashed potatoes. I might try one of these other
sorts next time.

Jen

On Sun, 06 Aug 2006 01:14:26 GMT, "Jen" >
wrote:

>
>"ms_peacock" > wrote in message
...
>>
>> "Caesar" > wrote in message
>> ...
>>> My father and I love salmon patties, yet neither one of us has ever
>>> tried to make them. My mom always made them, but she has been gone for
>>> almost three years and my dad said the other day he wishes he could
>>> make them because he loves them so much (he does not do much cooking,
>>> except burgers and stuff like that).
>>>
>>> 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.
>>>
>>> Thanks so much.
>>> Caesar
>>
>> I keep them simple.
>>
>> 1 can salmon, drained
>> 2 eggs
>> 8 saltine crackers, crushed fine
>
>I'm from Australia. Could someone tell me what saltine crackers are?
saltine crackers... ( google.com is our friend)
http://images.google.com/images?hl=e...rs&sa=N&tab=wi

> I don't think we have them here. There are so many different recipes here. I
>always used to do them with mashed potatoes. I might try one of these other
>sorts next time.
>
>Jen
>

On 5 Aug 2006 15:41:22 -0700, "bobmarley" >
wrote:

>
>jmcquown wrote:
>
>> Mine are not conventional. Mom got this 'recipe' from a woman's
magazine in
>> the late 1950's or early 1960's. Not for people who need to watch
sodium
>> but oh-so tasty!
>>
>> 1 15-oz. can salmon, drained and mashed
>> 1 c. crushed corn chips
>> 2 eggs
>> 2 Tbs. sour cream (or mayonnaise)
>> 1 Tbs. finely minced onion
>> 1 tsp. dried parsley flakes
>> 1/4 tsp. pepper
>> Jill
>
>I don't think they had corn chips in the 50's or 60's Jill

They sure had Fritos in the 50's. Fritos and onion dip were a main
stay.

aloha,
beans
--smithfarms.com
farmers of pure kona
roast beans to kona to email

> I'm from Australia. Could someone tell me what saltine crackers are? I
> don't think we have them here. There are so many different recipes here.
I
> always used to do them with mashed potatoes. I might try one of these
other
> sorts next time.
>
> Jen
>
>

Are there soda crackers in Australia? That would be the equivalent of a
saltine cracker.

Chris

One time on Usenet, "aem" > said:
> 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

DH has griped about this problem for years, so I've added your
suggestions as a note to my salmon pattie recipe. Thanks... :-)

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

fudge wrote:
> Bob, you are a Rasta and can't eat fish. You are supposed to be a vegitarian
> and even if you did eat fish, no predator type fish are allowed. Sorry Bob,
> no salmon patties for you.
>
> F.J.

goldfish crackers? i think that's pretty vegan of me

> I don't think they had corn chips in the 50's or 60's Jill

Don't bet the family farm on that statement Faux Marley.

You would be very wrong. Fritos have been around for since the 30s.

Chris Marksberry wrote on 05 Aug 2006 in rec.food.cooking

>
>
> > I'm from Australia. Could someone tell me what saltine crackers
> > are? I don't think we have them here. There are so many different
> > recipes here.
> I
> > always used to do them with mashed potatoes. I might try one of
> > these
> other
> > sorts next time.
> >
> > Jen
> >
> >
>
> Are there soda crackers in Australia? That would be the equivalent of
> a saltine cracker.
>
> Chris
>
>
>

Those little pkgs you get with soup....Saltine Crackers... Salted Soda
crackers...

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Gunner" > wrote in message
...
>
> > I don't think they had corn chips in the 50's or 60's Jill
>
> Don't bet the family farm on that statement Faux Marley.
>
> You would be very wrong. Fritos have been around for since the 30s.
>

History is not Bob's strong suit. The short term memory is the first thing
to go. Mercifully, for many.

"Caesar" > wrote in message
...
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar

My mom simply adds an egg and some crushed saltine cracker crumbs, and a little salt
& pepper. Toss it all together, form the patties, and fry in a skillet. Spray the pan
with cooking spray or use a little butter/olive oil. Easy peasy

kimberly

"Chris Marksberry" > wrote in message
...
>
>
>> I'm from Australia. Could someone tell me what saltine crackers are? I
>> don't think we have them here. There are so many different recipes here.
> I
>> always used to do them with mashed potatoes. I might try one of these
> other
>> sorts next time.
>>
>> Jen
>>
>>
>
> Are there soda crackers in Australia? That would be the equivalent of a
> saltine cracker.

Don't know that either. We do have water crackers, but these aren't salted.
I'm sure there are some other sorts of crackers that are salted though.
Would any sort of salted but not sweet biscuit do?

Jen

Jen wrote:

> Don't know that either. We do have water crackers, but these aren't salted.
> I'm sure there are some other sorts of crackers that are salted though.
> Would any sort of salted but not sweet biscuit do?
>
> Jen

Jen -

Yes, water biscuits/crackers, or possibly cream crackers, are about as
close as we're (I'm in the UK) are going to get to saltines. There's
nothing really special about the type of cracker, or the fact that it's
salted (you can always add your own salt to the salmon patty mixture).
It's just that saltines are very plain - not much flavour - means of
getting some dry crumbs into the mix as a binder. Bread crumbs, matzah
crackers, water biscuits, anything like that will be fine.

RobtE

"RobtE" > wrote in message
...
> Jen wrote:
>
>> Don't know that either. We do have water crackers, but these aren't
>> salted. I'm sure there are some other sorts of crackers that are salted
>> though. Would any sort of salted but not sweet biscuit do?
>>
>> Jen
>
> Jen -
>
> Yes, water biscuits/crackers, or possibly cream crackers, are about as
> close as we're (I'm in the UK) are going to get to saltines. There's
> nothing really special about the type of cracker, or the fact that it's
> salted (you can always add your own salt to the salmon patty mixture).
> It's just that saltines are very plain - not much flavour - means of
> getting some dry crumbs into the mix as a binder. Bread crumbs, matzah
> crackers, water biscuits, anything like that will be fine.


Thanks.

Jen

Steve Pope wrote:
> I like the following preparation because it contains neither
> mayonaisse nor eggs.
>
> I can't tell you the proportions, but first I dice and pre-cook
> a mixture of onion and red bell pepper; then mix together
> boiling water and oat bran until it has the consistency of a slurry;
> then mix all of the above along with the salmon (leftover cooked,
> or canned) so that it has the consistency of mud. Season with
> pepper and Bay Seasoning. Form into patties and fry in olive oil.
>
> Steve

What a waste of olive oil. Did you just say that because it's fashionable?
And why does everyone think Old Bay is great? Everyone thinks is is all
that, but guess what? It's a McCormick Seasoning blend sold in a cannister
instead of a packet. Surprise!

Make your own:
1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamoms
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace

In a spice grinder or small food processor, combine all of the ingredients.
Grind well and store in a small glass jar. Best if used within 6 months.

Di Brookman wrote:
> Caesar wrote:
>
> My own recipe for Salmon Patties/Cakes as I call them is:
OOOps - I forgot the beaten egg to bind the mixture together ... I was
dreaming about this in the night!

I am amazed that all of you from the USA add crackers as a
booster/carbohydrate to the mixture - I have never come across that before


--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Diane Brookman
'Wine is strong a King is stronger, women are stronger still but truth
conquers all'
"The hurrier I am the behinder I get"

> I told him I would try and get
> an easy recipe and together maybe we can duplicate what we loved for
> so many years.

My Mom did a very quick-and-easy thing with canned sockeye, crackers, finely
chopped onion and mayonnaise...
Sorry I can't give proportions... just wing it!

Caesar wrote:
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar

Hey--has anyone ever tried making salmon patties with crushed melba
toast in place of regular crackers or potatoes? --r3

tsr3 wrote:

>
> Hey--has anyone ever tried making salmon patties with crushed melba
> toast in place of regular crackers or potatoes? --r3

No.

Jen wrote:
> "Chris Marksberry" > wrote in message
> ...
>
>>
>>> I'm from Australia. Could someone tell me what saltine crackers are? I
>>> don't think we have them here. There are so many different recipes here.
>>>
>> I
>>
>>> always used to do them with mashed potatoes. I might try one of these
>>>
>> other
>>
>>> sorts next time.
>>>
>>> Jen
>>>
>>>
>>>
>> Are there soda crackers in Australia? That would be the equivalent of a
>> saltine cracker.
>>
>
> Don't know that either. We do have water crackers, but these aren't salted.
> I'm sure there are some other sorts of crackers that are salted though.
> Would any sort of salted but not sweet biscuit do?
>
> Jen
>
>
>
They're just dry biscuits - Arnott's Sayo, for example. I wouldn't be
too fussed about an exact equivalent.

Christine

Dave Smith wrote:
> tsr3 wrote:
>
>>
>> Hey--has anyone ever tried making salmon patties with crushed melba
>> toast in place of regular crackers or potatoes? --r3
>
> No.

And a double no! Why would anyone use melba toast? I do like it as a snack

"Old Mother Ashby" > wrote in message
...
> Jen wrote:
>> "Chris Marksberry" > wrote in message
>> ...
>>
>>>
>>>> I'm from Australia. Could someone tell me what saltine crackers are?
>>>> I
>>>> don't think we have them here. There are so many different recipes
>>>> here.
>>>>
>>> I
>>>
>>>> always used to do them with mashed potatoes. I might try one of these
>>>>
>>> other
>>>
>>>> sorts next time.
>>>>
>>>> Jen
>>>>
>>>>
>>>>
>>> Are there soda crackers in Australia? That would be the equivalent of a
>>> saltine cracker.
>>>
>>
>> Don't know that either. We do have water crackers, but these aren't
>> salted. I'm sure there are some other sorts of crackers that are salted
>> though. Would any sort of salted but not sweet biscuit do?
>>
>> Jen
>>
>>
> They're just dry biscuits - Arnott's Sayo, for example. I wouldn't be too
> fussed about an exact equivalent.


That's what I wanted to know. Thanks.

Jen

Jen wrote:
> "Old Mother Ashby" > wrote in message
> ...
>
>> Jen wrote:
>>
>>> "Chris Marksberry" > wrote in message
>>> ...
>>>
>>>
>>>>> I'm from Australia. Could someone tell me what saltine crackers are?
>>>>> I
>>>>> don't think we have them here. There are so many different recipes
>>>>> here.
>>>>>
>>>>>
>>>> I
>>>>
>>>>
>>>>> always used to do them with mashed potatoes. I might try one of these
>>>>>
>>>>>
>>>> other
>>>>
>>>>
>>>>> sorts next time.
>>>>>
>>>>> Jen
>>>>>
>>>>>
>>>>>
>>>>>
>>>> Are there soda crackers in Australia? That would be the equivalent of a
>>>> saltine cracker.
>>>>
>>>>
>>> Don't know that either. We do have water crackers, but these aren't
>>> salted. I'm sure there are some other sorts of crackers that are salted
>>> though. Would any sort of salted but not sweet biscuit do?
>>>
>>> Jen
>>>
>>>
>>>
>> They're just dry biscuits - Arnott's Sayo, for example. I wouldn't be too
>> fussed about an exact equivalent.
>>
>
>
> That's what I wanted to know. Thanks.
>
> Jen
>
>
>
No worries. I've been around rfc for quite some time, I've got used to
some of the different terms, but I still get caught out :-)

Christine

Caesar wrote:
> My father and I love salmon patties, yet neither one of us has ever
> tried to make them. My mom always made them, but she has been gone for
> almost three years and my dad said the other day he wishes he could
> make them because he loves them so much (he does not do much cooking,
> except burgers and stuff like that).
>
> 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.
>
> Thanks so much.
> Caesar

My granny would take and press-cooked her fish , if it was raw. If she
used canned fish the recipe as followed:

in large bowl, add fish mash into smaller hunks.
add 2 eggs unbeat,
a package of saline crackers crumbled up
seasons like lemon pepper and salt
Now the mess, take a handful of this mixer work it together until mix
is applyable. Make patties like hamburgers.
She always used a cast iron grill to fry them on in butter. When they
are brown and crispy like, remove and do the rest. She always served
them like sandwiches or on a plate with a green salad and veggie.
Note: no crackers she used raw oatmeal or cherrios

Di Brookman wrote:
> Di Brookman wrote:


> I am amazed that all of you from the USA add crackers as a
> booster/carbohydrate to the mixture - I have never come across that before
>

Cracker crumbs or bread crumbs are added as sort of a binder to make it
all hang together (along with the egg). If you just mix egg and
salmon, it will be too juicy and will fall apart. Although you can
make a salmon loaf without using any crumbs and bake it in a loaf pan.
It's quite tasty like that and makes great sandwiches with the
leftovers sliced like meatloaf.

N.

"~-x-y-~" > wrote in
news:MXoBg.323068$iF6.57662@pd7tw2no:

>> I told him I would try and get
>> an easy recipe and together maybe we can duplicate what we loved for
>> so many years.
>
> My Mom did a very quick-and-easy thing with canned sockeye, crackers,
> finely chopped onion and mayonnaise...
> Sorry I can't give proportions... just wing it!
>
>

My mother - and I - make them

8 oz or so of canned salmon
6 or so crackers
egg

Break up crackers and mix ingredients. Form into patties. Fry until brown
on both sides.



--
Untie the two knots to email me

"I think I can say, and say with pride, that we have
legislatures that bring higher prices than any in
the world."
Mark Twain

"Chris Marksberry" > wrote in message
...
>
>
>> I'm from Australia. Could someone tell me what saltine crackers are?
>> I
>> don't think we have them here. There are so many different recipes
>> here.
> I
>> always used to do them with mashed potatoes. I might try one of these
> other
>> sorts next time.
>>
>> Jen
>>
>>
>
> Are there soda crackers in Australia? That would be the equivalent of a
> saltine cracker.
>
> Chris
>
>
I don't use saltines cause they add too much salt. I use bread crumbs and
mashed potatoes.

Also, I've stopped dipping in egg and just roll in bread crumbs and fry
--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html