How To Make Salmon Patties With Crackers
This is How To Make Salmon Patties with Crackers just like my Mom made when I was a little guy. These are one of my favorite food memories.
As far as I know, Mom never varied her recipe. She always used saltine crackers in her salmon patties. The side dishes never varied very much either. It seems they were always pinto beans, stewed potatoes, and cornbread.
Mom’s Easy Salmon Patty Recipe Ingredients
Like I said Mom never varied her recipe. If she did I wasn’t aware of it. It always contained the following ingredients:
- Canned Salmon
- Saltine Crackers
- Diced Onion
That’s it. Mom didn’t believe in complicated recipes. But, oh mercy, the flavor that was in this dish. Unbelievable!
How To Make Mom’s Salmon Patties
Believe it or not, I never really watched my Mom cook these patties. But I’ve made the dish many times since my childhood and it goes together really easily.
The first step is to just crush the crackers. I don’t know how Mom did this but I use a plastic bag. Just load the crackers in the bag and crush.
Once you have the crackers crushed just simply mix everything together. Use your hands to form patties from the mixture and then fry in hot oil until crispy on both sides.
Why Do My Patties Fall Apart?
I’ve shared this recipe with lotsa’ friends and normally I get nothing but compliments. However, I have had a couple of people complain about their patties falling apart.
There could be several reasons why your patties fall apart. The first one that comes to mind is no starch or not enough starch. In the case of my Mom’s patties, the crushed crackers are the starch.
You could also use bread crumbs or mashed potatoes. But you must have a starch, along with the egg, for the patties to stay together!
The onions or any other veggies you add must be diced finely. If you have course diced veggies they just make a breakpoint for your patties to start coming apart.
The mixture itself can be too coarse. When you combine you need to really combine! The mixture should be a homogeneous mass. The fish fibers and the eggs and starch should become a single substance.
Also once the patties are formed, you might refrigerate them for 1/2 hour or so. This will help prevent them from falling apart when you cook them.
Don’t flip the patties too early when cooking. If you flip them too early without them being fully cooked on one side they can fall apart. Let them sit and brown longer and they will hold together nicely.
Here’s my Mom’s recipe for Salmon Patties With Crackers:
Salmon Patties Made With Crackers
This is how to make salmon patties with crackers just like my mom made!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 425 kcal
- 1 15 oz can pink salmon
- 1 egg
- 1/4 cup onion diced
- 25 saltine crackers crushed
- 2 tablespoons oil
- 1 tablespoon butter
Open the can of salmon and drain really well. You can remove the skin and bones if you like but Mom never did and I don't either.
In a bowl mix the salmon, egg, onions, and cracker crumbs. Be sure you mix really well. The finer the mixture the less likely your patties will fall apart when cooking.
Form 6 patties.
In a frying pan, heat the oil and butter until the butter is melted.
On medium heat, fry the patties 5 minutes per side, or until golden brown.
You may need to add more oil and butter.
How to Store and Reheat Salmon Patties
Salmon patties can be kept in the fridge and they freeze fairly well too.
To Store In The Fridge: If you want to make your patties ahead you can keep them uncooked and refrigerated for up to 1 day. Individually wrap each patty and store it in an airtight container.
Personally, I wouldn’t make patties first. I would make up the mixture and store it in a tightly covered container. When cooked they will actually hold together better after refrigeration!
Cooked salmon patties can be refrigerated for up to 2 days.
To reheat and maintain the crispiness heat gently in a lightly oiled skillet on the stove.
You can splash a little water in the skillet with the salmon, then cover it to lock in moisture and help the patties steam and prevent them from drying out.
To Freeze: Cooked salmon patties can be frozen for up to 3 weeks. Wrap as tightly as possible in plastic wrap or foil and place in a sealable plastic bag.
Let them thaw in the refrigerator and then reheat on the stovetop as directed above.
What do you think? Will you give this recipe a try? I hope you will because it’s exactly how to make salmon patties with crackers just like my Mom made!
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