Monday, September 24, 2012

Salmon Patties

Cruisers never seem to know what to do with those ubiquitous cans of food that they all stock up with when provisioning, as if civilization will come to an end and they will have to live off the cans for the foreseeable future. I would be guilty of that - my boat pantry is full of them, even though we come loaded with fresh food every week. So last week I decided to make some salmon patties with 2 of the cans and they turned out so good that I had to remake them this week and try to write down the recipe. I am completely guilty as charged with cooking without a recipe.  So here we go - I was able to repeat the performance.


2 short cans of pink salmon, or 1 tall can, bones removed.
1 egg
1/3 cup yogurt, or 1/4 cup if your salmon is very wet.
1 short stack of Ritz crackers or cracker crumbs, divided
1-1/2 tsp Jane's Crazy Mixed Up Salt

1/2 cup flour
Remaining 2 Tbl cracker crumbs
1-1/2 tsp Jerk seasoning (I used Penzeys)
1 tsp Janes Crazy Mixed Up Salt

1/4 cup oil


Place crackers in ziplock sandwich bag. Use rolling pin (or thermos as you see here) and crush to fine crumbs, or use pre-packaged cracker crumbs. Set aside.

Place salmon in medium bowl. Remove all bones. Stir to break up into small crumbles.

Mix flour, jerk seasoning and salt on a plate. Set aside.

Heat oil in skillet on medium heat.

Reserve 2 Tbl cracker crumbs. Add remaining crumbs, egg, yogurt, and salt to salmon. Mix well. Divide into 4 portions and shape each portion into a patty.

With other hand, pat flour mixture onto outside of patty, turning and covering other side and all edges.

Place patties in hot oil and cook till golden on one side, approximately 5 minutes depending  on your burner. Turn, and cook other side till golden.

Serve with whatever pasta bits you might have lurking in your pantry - you can see here we mixed macaroni and noodles because I had about 2 spoonfuls of each. Enjoy!