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PITTSBURG —
Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.
INGREDIENTS:
1 (14.75 ounce) can salmon
2 tablespoons butter
1 medium onion, chopped
2/3 cup cracker crumbs
2 eggs, beaten
1/4 cup chopped fresh parsley
1 teaspoon dry mustard
3 tablespoons shortening
Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat.
Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon.
Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
Melt shortening in a large skillet over medium heat.
Cook patties until browned, then carefully turn and brown on the other side.
— www.allrecipes.com
Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.
INGREDIENTS:
1 (14.75 ounce) can salmon
2 tablespoons butter
1 medium onion, chopped
2/3 cup cracker crumbs
2 eggs, beaten
1/4 cup chopped fresh parsley
1 teaspoon dry mustard
3 tablespoons shortening
Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat.
Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon.
Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
Melt shortening in a large skillet over medium heat.
Cook patties until browned, then carefully turn and brown on the other side.
— www.allrecipes.com
