These patties expand both ways – the quantity is easily increased to serve as many hungry mouths as necessary, while any excess can be cooled, wrapped in foil in a single layer, frozen, then reheated without thawing. Just don't keep them frozen for more than a few weeks.
Ingredients
Method
Drain most of liquid from salmon, then turn into a bowl and mash thoroughly, bones, skin and all.
Add next seven ingredients, and mix well.
Press plastic wrap over the surface and refrigerate for at least 30 minutes.
Remove from fridge and shape mixture into 10 or 12 small patties – essential, as big ones will fall apart while cooking.
Heat butter and oil in heavy skillet over moderate heat.
Coat patties with fine dry crumbs, then fry until well-browned, turning once.
Serve with the following sauce or your own favorite.
While salmon mixture chills, blend some sour cream with as much chopped green onion and fresh parsley as you like. Season liberally with fresh lemon juice plus a little salt and pepper. Refrigerate until ready to serve.
Notes
Don’t discard the bones of canned salmon. They are soft enough to chew and are a good source of calcium.
Timers
Preparation Cooking Start To FinishIngredients
Directions
Drain most of liquid from salmon, then turn into a bowl and mash thoroughly, bones, skin and all.
Add next seven ingredients, and mix well.
Press plastic wrap over the surface and refrigerate for at least 30 minutes.
Remove from fridge and shape mixture into 10 or 12 small patties – essential, as big ones will fall apart while cooking.
Heat butter and oil in heavy skillet over moderate heat.
Coat patties with fine dry crumbs, then fry until well-browned, turning once.
Serve with the following sauce or your own favorite.
While salmon mixture chills, blend some sour cream with as much chopped green onion and fresh parsley as you like. Season liberally with fresh lemon juice plus a little salt and pepper. Refrigerate until ready to serve.
