CANNED SALMON PATTIES

This recipe has been in my family for many years. I changed the bland original and tweaked it a bit. Added the grated onion, lemon juice, and dill seed. Then fry in butter. My friends say it is a “Recipe to Die For!” in a manor of speaking only. The picture of my mom (June E.) and dad (Andy E.) in Chicago 1944 is because he loved salmon, as I do. We could and would eat it cold right from the can! Must be our Finnish heritage.

INGREDIENTS :

1 can(s) salmon, 14.75 oz
1/3 c bread crumbs
2 green onions, chopped
1/4 c chopped celery
1/4 c mayonnaise
1 egg, beaten
4 Tbsp butter, for frying
lemon and dill, for garnish

DIRECTIONS :

1. Drain salmon. Remove bones and skin.

2. In a large bowl combine salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg.

3. Mix.

4. Shape into 4 even-sized patties. Two for dinner. And two the next day for a salmon burger. Condiments of your choice.

5. In a large saute pan, melt butter on low.

6. Add salmon patties.

7. Cook on medium until golden brown on each side and cooked through.

8. I like to serve a patty with boiled, and cut up cooked potatoes, a hard-boiled egg, cream gravy, and my Candied Crunchy Dill Pickles on the side. Sprinkle a little dill seed and a splash of lemon juice on the patties.

9. My mom and dad.