Salmon Patties

rockytopsc

Cooked em up tonight. Have not had these in probably 20 yrs :ohmy:. Had a friend over tonight that loves em. Basically used the recipe on the can & started cooking. Forgot to take a pic of the Baby Dutch Yellow Taters but they made it into the final pic. Nice & a quick cook & better than the one's I had growing up.

Hoss

OMG! I love those things.Mom used to make em when I was kid.I have never been able to duplicate hers,but I'm still tryin!

AZRP

Like Hoss, my mom made those once a week, I absolutely love them. Nice job! -RP

rockytopsc

I agree Hoss. These were good.

rockytopsc

Thanks AZRP, everyone must have had these once a week. I think thats why it's been so long since I tried them again.

Firetruck

Man that takes me back almost 40 years. I use to love those things. thanks for the reminder.

JLOCKHART29

Reminds me of when I was a kid. My Mom used to make those all the time...but not on an Egg! However somehow I never remember thm looking quite that good! More like "Be glad ya got some'en to eat as tired as I am" :laugh:

Mr. & Mrs Potatohead

We too had salmon loaf or cakes pretty often in the late 50’s and early 60’s during my “growing up”…
Mom would also make fish cakes… :ohmy: She would actually grind fresh fish that we had caught and make a patty that she often served on a bun.
I re-discovered how good this all was and started to make a loaf a few years back, but then progressed to the patties. I don’t have the recipe in my head, but I’ll find it.
Anyway…rockytopsc, how about sharing the recipe on the can? I'm always looking!! And...I’ll find my recipe and share it the next go-round

Little Chef

Rockytop...This is a new one on me!! :huh: My Mom used to put the salmon in some creamed soup or sumthin, and add peas. Never could get it past my nose!! Since I growed up a bit, I have never looked at a can of salmon again!!! BUT....your cakes look great!! :ohmy: Care to share the recipe, please?? :huh: They look excellent! :laugh: And I am positive they beat what my Mom used to make!!! :S
Thanks!

Mr. & Mrs Potatohead

Hey Little Chef...
We had that too, but with tuna. Creamed tuna on toast!
If memory serves, that was a noon thing as I don't remember it for an evening meal...But I remember less ans less all the time!

rockytopsc

Thanks JoJo

rockytopsc

Thanks JL, that's how I remember it.

rockytopsc

Thanks Taterheads. Oops, threw the can away w/ the recipe. I think I remember it had 2 cups of bread crumbs, 2 eggs, salt/pepper, parsley, dill weed (didn't have), tablespoon of lemon juice, 1/4 milk & 2 tablespoons of the salmon juice. Probably could search the web for the recipe, sorry.

Headed to Va.

rockytopsc

Thanks LC. I'll eat these again, not what I remember as a kid.
Jason

Zippylip

Lookin good, I didn't read the other replies so I am not sure if anyone asked, but could you have grilled these rather than using the CI pan, or are they too delicate? I have never seen this before & really need to try it, thanks for the idea

Mr. & Mrs Potatohead

Zippylip…
I can reply regarding my patties! They are too delicate to put on the grill…I tried it and will never fdo it again. It works sooooo much better in a pan.
And as mentioned last evening, here is my recipe for the patties I make, along with two sauces that I have served.

SALMON CAKES
Dad's Kitchen
From JB with inspiration from Regna

Serves 6 or more (making about 18 to 20 cakes or 6 Large burgers)

1 (15 oz.) can of red or pink salmon, drained
3 eggs, lightly beaten
1/2 C. red and / or green Bell peppers, minced
1/2 C. sweet onion, finely minced
1 C. bread crumbs
1 t. minced garlic
2 t. Dijon mustard
1 T. prepared horseradish
1 T. lemon juice
2 t. lemon zest
1 t. rosemary, crushed
1/2 t. each, salt and fresh ground black pepper
1 T. olive oil

!)) Place salmon in a mixing bowl, break into small pieces with a fork.

2)) Add the beaten eggs and bread crumbs, mixing well. Add the remaining ingredients, again mixing well.

3)) Shape into small 3" cakes / patties, pressing firmly so they will hold together.

4)) Heat the oil in a heavy skillet over med. heat, then fry the patties 4 to 5 minutes on each side, until browned. They are fragile, so give a good browning and don't turn or move them around too much.

Dijon Mustard Sauce
Dad's Kitchen
From JB with inspiration from Julia Child

Serves 6 as a topping

2 C. cream
1 T. Worcestershire
3 T. Dijon mustard
4 t. (1-1/3 T.) rubbed, dry basil or 2 T. finely minced, fresh basil
1/4 t. each, salt and fresh ground pepper (or to taste)

1)) Mix all ingredients together in a heavy sauce pan stirring and heating over med. low heat for 20 to 30 minutes, until slightly thickened. Do not boil.

2)) Remove from heat and briskly whisk until thickened some-what more.
Keep warm and serve warm, as a dipping or topping.

Yorkshire Buck
Dad's Kitchen
Adapted from Richard Perry

Serves 6 as a topping.

1 T. butter
1/2 to 2/3 lb. sharp cheddar cheese, grated
1 C. strong, dark ale
1 egg
1/4 t. salt
1 t. dry mustard
1 T. Dijon mustard
A few dashes of Tabasco (to taste)

1)) Using a double boiler, melt the butter. Add the cheese, and as it begins to melt, slowly add the ale, stirring constantly until melted. Do not boil.

2)) Whisk the egg and the remaining ingredients together, adding to the cheese. Continue to whisk until mixture is smooth and creamy. Serve it hot.

Lawn Ranger

Man! That's just how I like them! Looks great!

Mike

fishlessman

makes me want to go catch a salmon this weekend. what temp did you have the egg at.

Misippi Egger

Jason,

What sauce did you serve on them?

Mr. & Mrs Potatohead

Actually I've served with both, but I like the mustard sauce the best...It is REALLY YUM!

Mr. & Mrs Potatohead

Ooppss!
Sorry I didn't first see that the post was address to Jason.
None the less, I like the mustard sauce best!

TXTriker

My mom used crushed premium saltine crackers and therefore that is what I have always done. I'll try these on the egg 'cause it has been a long time. Thanks for the reminder.

Desert Oasis Woman

:silly: that's sure a complicated recipe--must be the new version!!
The 50's version my mom did was dice a small onion, a little celery, drain a can of salmon and pick off the yucky gray skin and big bones (remember how the bones rolled up into the fish meat :woohoo: ), beat a couple of eggs, mix with MY hands, roll into flattened balls, roll in cracker crumbs, the fry in Wear-Ever aluminum skillet with a little bit of Crisco!!
Thanks for the trip down memory lane---used to like them :unsure:

Desert Oasis Woman

My mom used crushed premium saltine crackers

Did you place the crackers between 2 sheets of waxed paper and use the rolling pin, too! :silly: