SALMON PATTIES

By gammy

USES CANNED SALMON

Ingredients

• 1 (14.75 OUNCE) CAN SALMON
• 2 TABLESPOONS BUTTER
• 1 MEDIUM ONION
• 2/3 CUP CRACKER CRUMBS
• 2 EGGS BEATEN
• 1/4 CUP CHOPPED FRESH PARSLEY
• 1 TEASPOON DRY MUSTARD (DIJON)
• 3 TABLESPOONS SHORTENING
• SUGGESTIONS FROM OTHER CONSUMERS
• ADD LARGE CLOVE OF GARLIC CHOPPED
• 1/4 TSP DILL
• OLD BAY
• CAYENNE PEPPER
• DON'T ADD LIQUID IF WET ENOUGH AND REFRIGERATE BEFORE COOKING

Preparation

Step 1

DRAIN THE SALMON, RESERVING 3/4 CUP OF THE LIQUID. FLAKE THE MEAT. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD ONION, AND COOK UNTIL TENDER.

IN A MEDIUM BOWL, COMBINE THE ONIONS WITH THE RESERVED SALMON LIQUID, 1/3 OF THE CRACKER CRUMBS EGGS, PARSLEY, MUSTARD AND SALMON. MIX UNTIL WELL BLENDED THEN SHAKE INTO SIX PATTIES. COAT PATTIES IN REMAINING CRACKER CRUMBS.

MELT SHORTENING IN A LARGE SKILLET OVER MEDIUM HEAT. COOK PATTIES UNTIL BROWNED, THEN CAREFULLY TURN AND BROWN ON THE OTHER SIDE.