15 Minute Salmon Patties
“HHHHMMMMMMMMM……………….WHAT’S FOR SUPPER,” ………………..the age-old question that keeps returning more often than not.
Last night it was beef; night before chicken; night before pizza; night before? Haven’t had fish for awhile. We all love fish. I happen to have some tuna and salmon on the shelf. Salmon patties it will be!
“Hey Guys!!!” “Supper in 15!” I yell out as I’m throwing down the mixing bowl and gathering up the ingredients.
Mom fixed salmon patties quite frequently when I was growing up. My mother-in-law always pressed the “makings” into a casserole for her main dish. Either way, we love salmon. Fresh….frozen….canned…..doesn’t matter. Of course fresh or flash frozen is the best, yet canned is a nice alternative. Always nice to be able to grab something from the pantry shelf. 
Tonight I have fresh buns, which I’ll toast under the broiler for a couple minutes while the patties are browning.
I’ll slap on some sandwich cheese for those who prefer. I’ll serve these patties with a couple large lettuce leaves and a big dollop of tartar sauce.
Side dishes will be peas and green beans from the freezer–quick and easy–healthy, too. And of course some potato chips for Mr. Farmer.
- 1 large can of salmon
- ½ sleeve of saltines, crushed
- 2 eggs, slightly beaten
- 4 T finely chopped onion
- ¼ C milk
- salt and pepper to taste
- dill weed (optional)
- De-bone and de-skin salmon. Place in large mixing bowl. Add all other ingredients (except dill weed) and mix well with large spoon. Form into patties. Place 2 T of olive oil or corn oil in large skillet. Brown on both sides sides, then turn down heat and let simmer for another 5-7 minutes. Sprinkle top with dill weed.
- Serve with lettuce leaves and tartar sauce
And all were satisfied.
The End.
