eat….drink….and be merry….it makes life better!
Another great childhood memory of mine is mom’s salmon patties or croquettes as they are called in the south. These little cakes are delicious! You can substitute the salmon in the recipe for crab meat and…… wha la! Crab Cakes!
Since moving to the East Coast, well, there is nothing I miss more than my mom and her cooking! It’s her southern flair in everything she cooks like adding buttermilk to her flapjacks to her cute cense of style like adding lace collars to her sweatshirts…. it just makes me smile!
It’s a weekend in the middle of March and mom and her two dogs have been here since a few days after Thanksgiving. Boy have I learned a thing or two! 😉 I am enjoying every minute! The evenings are filled with two cooks in the kitchen followed by a sit down dinner and a movie. It’s great! Weekends, they are filled with all sorts of adventures, including, trying new recipes. This weekend, mom made good on her promise to share her mom’s salmon patty recipe that she has modified and made her own over the years.
So, off to the market we go and grabbed the following:
1 – 15 Ounce Can of Salmon
12 Saltine Crackers Crushed
1/4 Cup Oats
1 Heaping Tablespoon of Corn Meal Mix
1 Heaping Tablespoon all Purpose Flour
1/3 Cup Finely Chopped Sweet Onions
1 Medium Grated Yukon Gold Potato
2 Eggs Beaten
Salt and Pepper to Taste
Vegetable Oil for Frying
Flour for hands
First, drain liquid from the salmon and place into a large mixing bowl (reserve salmon liquid for later use), [I know it looks gross, but stay with me] break up the salmon filet with a fork making sure to break it down into a minced like texture.
Add all dry ingredients one at a time making sure all ingredients are well blended before adding the next. Add onions and potato to egg mixture and stir. Add egg mixture to meat and kneed with hands. Wash and dry hands. Cover hands with flour and start to form patties.
Place enough oil in the bottom of a non-stick frying pan to cover the bottom. Heat oil before frying. Pressing down on each patty with spatula after flipping once. Brown on both sides until golden brown.
Remove from oil and place on paper towel lined plate.
1 Salmon Pattie Cooked
Drippings from making the patties
1 Tablespoon of Flour
Salt and Pepper to Taste
Liquid from Canned Salmon
1/2 Cup Water
1/2 Cup Milk
Using left over pan drippings bring to simmer and add a crumbled patty and flour stirring and scrapping bottom of pan until it starts to brown. Slowly add all liquids while stirring. Let simmer until mixture thickens. Remove from heat and salt and pepper to taste and serve while hot.