Anyway, the salmon patties (or slammin' patties as he calls them) were good, but they need some refining.... After many tries to get everything right, here is the recipe that we created together!
{Salmon patties}
{The hubby mixed it up, and he did a fantastic job!}
{Frying the salmon patties}
{Hubby claims I burned them, but I love this dark, crispy outside because the inside is nice and soft still!}
One year ago: Clam Chowder
fish patties
Makes 6-8 patties
1 1/2 cups vegetable oil
16-18 oz canned fish
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons seasoning (fish, creole, blackened, Cajun, etc)
3 eggs, beaten
3/4 cup dry bread crumbs
1/4 cup parmesan cheese
1/4 teaspoon ground black pepper
- Place oil in a cast iron skillet and heat until hot.
- Meanwhile place fish in a bowl and flake with fork.
- Add remaining ingredients and stir until well combined. Add only 1 cup of bread crumbs to begin with; sometimes you'll need more. Mixture should stick together almost like dough.
- Taste fish mixture and season to taste with salt and more pepper.
- Pat mixture out into 6-8 patties, depending on the size you want them. These could even make mini patties!
- When oil is hot, carefully place patties into the hot oil.
- Fry until crisped and brown; turn over and repeat on the other side.
- Repeat frying patties until all are done.
- Serve with your favorite sauce (ketchup (hubby's favorite), dill and sour cream sauce, spicy mayo, tarter sauce, lemon and sour cream sauce, tzatziki--the list is endless!).
No comments:
Post a Comment