Janet Groene’s
Salmon Patties
In many Native American cultures, salmon is sacred, and for good reason. Keep it on hand to serve as a stalwart standby that keeps in the pantry for months. It makes a reliable, tasty and highly nourishing meal any day and in emergencies. If your daily catch is too scanty to make a meal, make a mixed seafood chowder by supplementing your fresh fish with canned salmon, tuna, oysters, clams.
Turn canned salmon into salads, a savory fish stew, croquettes or patties. Add it to a dip or cheese ball. Cream it and spoon over biscuits or toast. Make a fish pie or a salmon cheese melt. Make these crusty patties small and bite size for canapes or burger-size as a main course.
2 eggs
15-ounce can pink or red salmon
1/4 each teaspoon pepper and dried thyme
1 teaspoon onion powder OR
1 to 2 tablespoons finely minced onion,drained
½ cup each cornmeal and self-rising flour
2 tablespoons each butter and vegetable oil
Optional Garnish
Lemon or lime wedges
Tartar sauce or cocktail sauce
Parsley or mushroom gravy
Salsa
In a bowl whisk eggs with onion powder and thyme until light, then stir in the entire can of salmon, mashing bones thoroughly. Stir in flour and cornmeal. Let stand 10 to 15 minutes. Heat butter and oil and drop patties by the spoonful. Fry patties until golden brown and firm.
Serve patties as a knife and fork meal, in fish tacos with creamy slaw or in burger buns with all the trimmings. Serve bite-size patties on crackers, in Scoopers or as a finger food. Makes 4 to 5 large or 16 small patties.
See more of Janet Groene’s RV-ready recipes new each Friday at https://campandrvcook.blogpot.com
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