Salmon Patties

Looking at a bare pantry and a few minutes too late in engaging my brain cells into answering the million dollar question, an old Grandma McCoy stand-by came to mind. Salmon patties.

We purchase canned salmon for our food storage, so it was handy. If fishy isn’t you’re thing, you still might want to give it a whirl.

So let’s start.

2 cans Pink Salmon

2 med. green onions

1 pepper (this is a banana pepper from our garden)

2-3 small cloves of garlic

Bread Crumbs seasoned or unseasoned

Pepper to taste.

It’s important to note that I remove any bones (though they are extremely soft) and skin from the salmon. Super easy to do. This is also the same salmon I use to make my Smoked Salmon Pâté.

Sliced and diced in a bowl; ready for the next step.

Add 1/2 tsp. of liquid smoke and a few good shakes of Cayenne.

Add nature’s glue, two please. Use a fork to fluff everything together. It’s easier than a spoon and flakes the salmon without it turning to mush.

Form into patties about the size of the palm of your hand and place onto a piping hot griddle sprayed with Pam, Crisco… whatever you have handy. Butter would be nice but I’m trying to be good. Grandma would fry them in two inches of oil using her well-seasoned cast iron skillet.

Let them brown, flip and wait some more. In the meantime, go fix a salad.

Grilled sourdough slices, leftover Cucumber-Cilantro relish to top it off and voila. The Poor Mans version of fancy-pants, grilled salmon steaks.

Grandma would also serve with fried mashed potatoes and collard greens. I’ll take the salad, thanks.

Salmon Patties

2 cans Pink Salmon

2 med. green onions

2-3 cloves of garlic, minced

1 med. pepper (green pepper works too) minced

1/2 tsp. liquid smoke

Cayenne and Black pepper to taste

1 cp bread crumbs (more or less)

2 eggs

Mix all ingredients together and form into palm-sized patties. Brown and serve.

Cucumber-Cilantro Relish can be found at P.W. I made the Black Bean Chowder… delicious! Even the Farmers ate it.