|Commonly known as croquettes, salmon is combined with fresh parsley and seasonings, crushed saltine crackers and egg, shaped into patties and pan fried for an old southern favorite. Traditionally served with mashed potatoes and creamed peas.|
Salmon PattiesMy 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.
Speaking of Lent, can y'all believe that Easter is right around the corner? Geez. Time sure crawls when you're young and waiting for permission to wear makeup, or shave your legs, turn 16, 18 or 21, or go out with a guy, or get your license. Why does it fly as you get older? And, come to think of it, are any of those even milestones in a gal's life anymore these days?
This is really a basic croquettes recipe that can be made using many different proteins, and often was, intended to stretch that little bit of leftover meat into another meal. Saltines are pretty standard for binding, but our grandmas often used leftover mashed potatoes as the binder instead, and sometimes just made croquettes from the potatoes alone. Just about anything will work for these, from shrimp to tuna, to catfish and other white fish, to shredded roast and other meats, or chicken, to just plain potatoes, with a little minor adjustment for seasonings.
Grind leftover meats using your food processor or use your stand mixer and paddle attachment to beat it to submission. Laura Weathers, the Kitchen Aid lady on QVC, shared this tip a few months back - though she might have been using the newest KA hand mixer to be honest. Truth is, it's one of those tips that's been around for years, but taken on a new life and suddenly gone viral around the blogosphere thanks to Pinterest here lately - so funny how that happens.
Sort of like our modern commercials. Ever notice that many of them no longer use jingles, but rather old classic songs from the 60s and 70s? Makes me chuckle how the younger folks probably have no clue it's an old song their parents might have been necking to at the drive-in, back in the day. Come to think of it... a lot of those are car commercials. Everything old is new again, right? Can you believe I just talked about leg shaving, make up, necking and drive-ins in a post about salmon patties? Honestly though, could you even imagine a drive-in today? Pretty scary thought if you're got teenagers still at home, huh?
Anyway, unless we're talking about making a massive amount of chicken salad for a wedding or something, I'm pretty much still a hand shredder myself, though I reckon arthritis could change that at any time at this stage of my life, but hey, it does a good job so I say, go for it, if it helps! Make sure the meat is warm, and then you can just use your mixer bowl to combine the rest of the ingredients too.
I had vague memories of croquettes once having been formed into these tall, cone-shaped things, and had just about given those thoughts up to something I must've actually dreamed instead of seen, since anytime I mentioned that, folks looked at me like I had horns growing out of my head. Then one day, the subject came up in a conversation with my sister and she mentioned that very thing. Well, I don't know if anybody else remembers those, but if my sister and I do, then it happened. That's my story and I'm stickin' to it y'all!
Special thanks to Mary Katherine who first reminded me about these back in 2010. Hey ... I never said I was quick about delivery did I? Now, how about let's make some salmon patties?
Though you certainly can, you do not have to remove the skin or bones from most canned salmon. The canning process softens the bones making them edible, like eating a sardine for instance, and they're loaded with calcium and Omega-3 fatty acids. You can also pick them out, or look for canned products without the skin and bones too, if you'd rather. I leave them in. Of course, substitute fresh, cooked salmon too if you like!
Use a fork to gently break apart the salmon, leaving some small chunks.
Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest.
Add the cracker crumbs, egg and water. You may also substitute bread crumbs, panko, flour, cornmeal or even leftover mashed potatoes for the crackers if you prefer. Potatoes make for a fluffier croquette.
Shape into 4 to 6 patties. I managed 5 this time. If you like, you can coat the patties with bread crumbs, panko, flour or cornmeal, but I like them just fine without the coating.
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. You may also bake them if you prefer. Serve immediately.
Though the standard sides for salmon patties are often mashed or fried potatoes and creamed green peas, I often serve these as a main dish with a mixed garden salad on the side and a fresh tomato pasta, or with a veggie side of green beans or lima beans and a good sauce for dipping. Comeback sauce, Remoulade, Cajun mayonnaise, horseradish sauce, or ketchup, are all good. These also make perfectly good sandwiches.
|Salmon patties served over a bed of angel hair pasta with fresh tomato sauce using this recipe, minus the crab.|
Recipe: Salmon Patties©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings
- 1 (14.75 ounce) can of pink or red salmon, undrained
- 1/3 cup of finely minced onion
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/4 teaspoon of Old Bay seasoning, or to taste, optional
- 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
Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. 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 with a squeeze of fresh lemon.
Cook's Notes: Serve as patties with mashed or fried potatoes potatoes and creamed peas, a mixed garden salad and a fresh tomato pasta side, or serve with green beans, lima beans and a good condiment like Comeback sauce, Remoulade, Cajun mayonnaise, horseradish sauce, or ketchup, or serve on your favorite sandwich or dinner rolls if you prefer. The skin and bones of canned salmon are generally edible, however you can remove them if you prefer, or purchase it without. I use Chicken of the Sea Red Salmon Traditional Style Sockeye and leave the bones in. If you don't have fresh lemon, add a tiny squirt of yellow mustard.
Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking.
To Bake: Line a baking sheet with aluminum foil and brush with oil or spray with non-stick spray. Place patties on top, dab with oil and bake in a 400 degree F preheated oven, turning once, for about 20 to 25 minutes, or until golden brown. May also scoop about 1/3 cup into lightly greased or sprayed muffin tins.
Variations: Substitute fresh cooked salmon, or an equal amount of well drained tuna, mackerel, 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, or you may also substitute bread crumbs, flour or cornmeal for the saltines. If you like, you may coat the patties with bread crumbs, panko, flour or cornmeal.
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