Uncle Tommy’s Salmon Patties

Martha Williams

A Pineywoods Home Health Care, Inc.

1 (14.75 oz.) can salmon
2 eggs, beaten
2 Tbsp. butter
¼ cup chopped fresh parsley
1 medium onion, chopped
1 tsp. dry mustard
2/3 cup cracker crumbs
3 Tbsp. shortening

Drain the salmon, reserving ¾ 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 shape 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 the other side.

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