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Salmon Patties

paprkutr Dec 1, 2008 09:24 PM

Growing up my mom used to make salmon patties. When I was younger I really didn't enjoy them, but grew to like as I got older. I didn't get the recipe from her. She used canned salmon and I think some grated carrots, matzoh meal, then she either fried them or baked them, and we usually ate them cold. Does anyone have a recipe similar to this? Thanks.

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  1. weinstein5 RE: paprkutr Dec 2, 2008 04:48 AM

    We always called them Salmon Croquettes - the ones my mom were rather simple - the canned salmon, couple of beaten eggs, chopped onions, matzah meal/corn flake crumb, season with salt and black pepper make into patties and pan fry -

    2 Replies
    1. re: weinstein5
      MartyB RE: weinstein5 Dec 2, 2008 07:00 AM

      Sounds good, could you fill in on the details? How many eggs, how many tbs/cups matzah meals/bread crumbs/corn flake crumbs.

      1. re: MartyB
        weinstein5 RE: MartyB Dec 2, 2008 09:25 AM

        my mother does the old fashioined way - just add until it looks and tastes right - Bride's posting seems about right -

    2. b
      Bride of the Juggler RE: paprkutr Dec 2, 2008 07:48 AM

      My mom made them too, calling them salmon croquettes.
      1 can salmon, 2 eggs, one peice of whole wheat bread toasted and crushed into crumbs, plus any leftover veggie chopped up fine, any spicing. Mix all, form into patties, pan fry in olive oil. For spicing, I like Italian (basil, garlic) or a sweet curry if you have it. Thank you.

      2 Replies
      1. re: Bride of the Juggler
        MartyB RE: Bride of the Juggler Dec 2, 2008 08:50 AM

        Many thanks for the recipie! When my weight gets out of hand I go back on Atkins diet and thanks to your recipie I can have salmon croquettes, and also due to your suggestion, fried chicken cutlets as well. I will use toasted carb reduced bread crushed insted of matzah meal/bread crumbs/corn flakes crumbs. I don't know why I didn't think about it earlier. Many thanks!!

        1. re: MartyB
          cappucino RE: MartyB Dec 2, 2008 03:25 PM

          Two things:
          Milk (however much you feel is right) in addition to the ingredients mentioned by others.
          you can buy ready-made whole wheat bread crumbs. we use it for shnitzel.

      2. s
        shanirum RE: paprkutr Dec 3, 2008 03:36 PM

        My Bubby ( Grandmother) used to make a sweet version with brown sugar and served with Sour Cream -( really diet conscience! I know!) Alas, I don't have that recipe either. if someone has something like that I'd most appreciate!

        1 Reply
        1. re: shanirum
          Dovid RE: shanirum Dec 7, 2008 07:32 AM

          My great-aunt added chopped parsley to the salmon (just the leaves since the stems would have released water as it cooked), and served it with different kinds of sauces (one sauce per shabbos) such as a hollandaise, and a simple lemon zest/lemon juice, onion and wine reduction. There was enough cornstarch to hold the salmon together but not so much to make it into a salmon-flavored pancake. These turned out as croquettes rather than salmon patties since she cooked them in a fair amount of oil. I remember them as crispy on the outside but not sodden or oily inside.

        2. Kate is always hungry RE: paprkutr Dec 7, 2008 10:27 PM

          My mom used canned red salmon and cream cheese along with eggs and maybe some kind of breading. I still cringe when I think of the smell of them frying in the pan. Your mom's recipe sounds better than my mom's. To this day I won't touch one!

          1. k
            Kochav RE: paprkutr Dec 9, 2008 07:50 AM

            When I have more time, I make salmon burgers using chunks of fresh salmon. Diced salmon fillet, capers, lemon juice, tarragon, mayo, bread crumbs, green onion, a little dijon mustard. A different kind of comfort food.

            1. szmeterling RE: paprkutr Dec 9, 2008 08:55 AM

              I would say to ditch the canned salmon. The price of a "decent" canned salmon vs. fresh farmed is negligible; the taste and texture difference is enormous.

              If the price is not a barrier, use wild caught salmon - at least in Toronto this is always Pacific salmon.

              If you ever saw the way that tuna and salmon were processed, you would be stunned by just how overcooked they are. That's why you've got to add soooo much fat (mayo, oil, etc.) to them.

              I have made tuna salad and salmon salad with the fresh stuff; just cut into small dice, cook in olive oil on a VERY low heat and break the bits up with a wooden spatula as they cook. Season and add whatever you'd like (scallion, lemon, bell pepper, etc.)...delish and much lighter and lower fat than with gloppy mayo.

              1 Reply
              1. re: szmeterling
                Kochav RE: szmeterling Dec 10, 2008 08:04 AM

                The fresh definitely tastes better, but for environmental reasons our household will take canned alaskan (wild-caught) over fresh farmed.

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