Salmon Patties

By Addie

My husband loves salmon patties, and while they are both delicious and a common Friday meal during Lent, I think his love of them comes mostly from the memories. Every single time that I make them, he mentions his grandma and how she often made them for him. That's enough for me to make them for him anytime.

Ingredients

• 1 (14.75 ounce) can of pink or red salmon, drained
• 1/3 cup of finely minced onion
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Cajun seasoning
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon of fresh lemon zest
• 15 saltine crackers, crushed fine
• 1 large egg, beaten
• 1/8 cup of water
• 1/2 cup of canola or vegetable oil

Preparation

Step 1

Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, parsley and lemon zest; gently toss. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately.
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Variation:
Substitute freshly cooked salmon, or an equal amount of well drained tuna, cooked shrimp or fish, freshly cooked, canned or leftover meats, ham or chicken, or simply cooked, mashed potatoes. If you have leftover mashed potatoes, they also make an excellent binder for fluffier croquettes. Just substitute those for the saltines.