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\nThis is a recipe for my Grandmother\u2019s famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.<\/p>\n
Old Fashioned Salmon Patties
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\nThis is a recipe for my Grandmother\u2019s famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.<\/p>\n
There\u2019s something so wonderful about a simple recipe like this that was made a lot before the fancy food movement started. I remember my mother making this recipe when I was young. There\u2019s nothing wrong with using canned salmon and saltine crackers; in fact, if you are used to eating restaurant fare such as poached sea bass with grape salsa, this recipe will come as a pleasant surprise. This is true old-fashioned comfort food.<\/p>\n
We all know how important fish is for the health! I know I\u2019m presenting a fried recipe, but still, it\u2019s good! This is my old fashioned salmon patties recipe, they\u2019re superbe!<\/p>\n
Just as those stories weren\u2019t what I was pining for as a young girl, my Mama also made a meal that was one of my Daddy\u2019s favorite and was far from my own. I could smell it cooking as I walked down the steps and into our kitchen and would try to think quickly of some reason why I should eat any other supper but the one she had prepared.
\nINGREDIENTS :<\/p>\n
2 14.75 ounce cans wild red salmon (or you can use pink salmon like I did in the video)
\n 2 eggs
\n 6 green onions minced
\n 1\/2 cup panko bread crumbs
\n 1\/2 cup grated parmesan
\n 1 lime juiced
\n 4 tablespoons avocado oil or sub with olive oil<\/p>\n
DIRECTIONS :<\/p>\n
How to:<\/p>\n
Mix together the salmon, onion, salt and pepper in a bowl and mix in the egg, buttermilk, cornmeal and flour until well combined.<\/p>\n
In a medium iron skillet, heat \u00bc of vegetable oil over medium high heat and drop spoonfuls of the salmon mixture and flatten out just a tad.<\/p>\n
Fry for about a minute per side until golden brown and place on a paper sack or paper towel to drain.
\nBonne App\u00e9tit!<\/p>\n
Simple, easy and yummy! You won\u2019t believe how good this salmon tastes. I serve it with a nice cold vegetable salad and some rice. Give it a shot, you won\u2019t regret it.<\/p>\n
In a medium bowl, stir together the salmon, green onion, celery, horseradish sauce and bread crumbs. Shape the salmon patties into 4 (3-1\/2-inch) round patties.
\n In a large nonstick skillet, heat the oil over medium-high heat until hot. Add the patties to the skillet. Cook until golden, 2-3 minutes. Flip and cook until golden and heated through 2 to 3 minutes more.<\/p>\n
COOK\u2019S NOTES<\/p>\n
Nutritional Estimates Per Serving (1 patty): 213 calories, 12 g fat, 7 g carbs, 1 g fiber, 20 g protein and *6 WW PointsPlus, 5 WW SP<\/p>\n
You could make these several hours or a day ahead and then place them on a plate, cover with plastic and refrigerate until ready to cook. Cook for 1 to 2 minutes longer so they heat through.<\/p>\n
Drain salmon and pick out all of the good meat you want to use. I\u2019m sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
\n In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
\n Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
\n Serve warm. They also taste excellent cold on top of salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
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