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Catch ‘em & Cook ‘em: Mother's Salmon Patties

June 13, 2018
By Capt. Dick May , Pine Island Eagle


1 Can salmon

4 Eggs

1 C cracker crumbs

1/2 Onion finely chopped

Parsley chopped

Salt and pepper

Butter for frying

How to:

1. Remove bones from can of salmon and place the salmon in a large bowl.

2. Add the 4 eggs and mix.

3. Add 2/3 C crushed crackers and mix.

4. Add chopped parsley and salt and pepper.

5. Add 1/2 C minced onion. Mix it all together and form 6 patties.

6. Press patties into remaining cracker crumbs and coat both sides.

7. Using a non-stick skillet fry the patties in the butter.

Creamed Peas


2 T butter

2 T flour

Salt and pepper to taste

1 1/2 C milk

1 Can sweet green peas drained

How to:

1. Melt the butter in a saucepan and add flour, stirring with a whisk.

2. Salt and pepper to taste

3. Whisk in the milk and cook until it begins to thicken.

4. When it is thick, add the peas and cook until warm.

Serve over the salmon.

Serves 6

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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