This week’s recipe is an easy one that I have eaten since childhood. Mom made this. I don’t know where she got it but it is super simple.
Mom always served these with mashed potatoes and creamed peas. I bet you can guess what I serve with them. 
Yep, mashed potatoes and creamed peas.
I double the recipe to serve our four (or five, as the case was before Brian left home).
Begin by opening one can of salmon. Drain it and put it in a bowl. There are some little bones, both circular and straight, that are best to crush before moving on. Tiffany forgot to on this batch and regretted it because it is hard to do so after the other ingredients are added.
Crush one sleeve of saltine crackers and add to the bowl with one egg, a few shakes of onion powder (about 1/4 teaspoon I guess) and a splash of milk (maybe a couple tablespoons worth). The idea of the milk is to help the egg moisten the crackers. The egg helps to hold the patties together.
Combine all these ingredients thoroughly. (It is best to use your hands, just like meatloaf. 
)
I use an ice cream scoop to give me even portions of the mixture, and press it into patties.
Put a few tablespoons of your favorite oil in a skillet and add the patties when the oil is hot. I use either coconut, peanut, or olive oil.
This is a twelve-inch skillet and I fit seven patties in it, comfortably. {You might notice the indents on the patties. These are where our fingers pressed the patty into shape. We don’t worry about getting them perfectly flat. }
FYI: My dinner plates are smaller than regular dinner plates.
I like the gravy covering everything! (Hmmm, looks like I need some colored plates!)
Ingredients
- Canned Salmon
- 1 sleeve saltine crackers, crushed
- 1 egg
- splash of milk, about 1-2 tablespoons
- few shakes of onion powder, about 1/4 teaspoon (or some finely diced onion, about 1/4 cup)
- 1/2 - 1 cup of oil (coconut, peanut, olive, or your favorite)
Instructions
- Drain salmon. Empty into bowl and begin to crush the bones.
- Add crushed crackers, egg, onion powder, and milk.
- Combine thoroughly.
- Heat several tablespoons oil in large skillet.
- Form into patties (I use an ice cream scoop for uniform size).
- Add patties to skillet when oil is hot. When one side is crisp, turn and crisp the other side. This takes only a few minutes, depending on the temperature of the skillet/oil. Add more oil as needed to crisp to desired brown.
- Remove and drain on paper towels, but only for a few moments so the paper towel does not stick to the salmon patty.
- Serve hot.
I’ll add the recipe for the creamed peas the next time I make this meal. 
Until next time, God bless,
Michele ºÜº