They say to eat more fish. Fresh salmon can be expensive. Here’s an easy way to add fish to your menu plan without a lot of expense or trouble. These salmon patties are made very much like potato cakes. Mom (Gail Lee Martin) used to make them for us in her cast iron skillet.
Things You’ll Need:
- can of salmon (pink is OK and cheaper)
- saltine crackers
- 2 farm fresh eggs
- dash of pepper
- iron skillet
Put the canned salmon, including the bones, skin, and liquid, into a bowl. Stir it to separate and fluff it. Use a fork to crush the small bones that are in with it.
Beat the two eggs with the fork, and mix them in with the salmon.
Crush some crackers and mix with the salmon and egg mixture. The amount to add depends on how soupy it is. The crackers absorb the excess salmon broth and eggs.
Once it thickens enough with the crackers, form it into patties.
Heat up an iron skillet on the stove top so it’s sizzling. You can grease the skillet with a butter wrapper to use up the remnants of butter or margarine. It’s OK to use a cooking spray instead, but it won’t have the same flavor.
Start the salmon patties or cakes to cooking in the skillet. Reduce the heat and cook until they brown on the one side. Turn them over and brown them on the other side.
Keep canned salmon and a box of crackers in the pantry so you can make this at any time.
You can substitute other kinds of canned fish for the salmon. Cod fish is available in cans.
Be careful not to splatter yourself with hot grease when putting the cakes into the skillet.