Salmon Patties

Salmon Patties are a dinner that was served often in the fifties and early sixties. I still make them once in awhile. Canned salmon can be expensive, but if you wait sometimes it goes on sale. The traditional patties were served with creamed peas, but as creamed peas never get served on my table, we had them with tarter sauce and lemon slices. Served with baked potatoes and frozen corn. Takes me back to my childhood.

Salmon Patties

1 tall can of Pink or Red Salmon

1 sleeve of any brand buttery crackers crushed (I used Town House)

2 eggs

1 Tablespoon lemon juice

1/2 teaspoon dried dill weed. 

1/2 teaspoon onion powder optional or snip in some fresh chives.

Remove skin and the round bones from the salmon. Beat eggs with a fork. Add all ingredients to the salmon in bowl. Using about 1/4 cup to each patty you will get six patties. I usually make them up and put in refrigerator for a half hour before browning so they are easier to handle. Brown slowly on each side in a small amount of oil. Serve or keep warm in a low oven. 

If they appear a little soupy add some more crushed crackers.