Salmon Patties

One of our favorite dinners is Salmon Patties and Wild Rice. This is a spin-off of the classic crab cakes and I love them because I’ve always got all the ingredients in the pantry. And since the hubby is out of town we're having them tonight so there is more for me and the 3-yr-old.

Start with a 7 oz. can of boneless Salmon. I buy the Kirkland brand from Costco (by the canned meats), they are a good price and great quality. Drain the salmon and flake it into a bowl. Mix in 1 beaten egg, 1-2 tsp. Old Bay seasoning (or seasoning salt) and 1/2 tsp. pepper, a pinch of red pepper flakes, 5-8 crumbled up soda crackers and 1TBSP. or so milk. Sometimes we also add a stalk of finely chopped celery, some chopped onion or red peppers if you’d like.

(I have no idea why it is taking my pictures and flipping them...I guess just crane your neck a bit...)

Mix gently until it is sturdy enough to form into balls. Roll them into golf-ball-size balls (I use a cookie scoop) and then flatten to about ½ - 2/3 inch thick. In skillet over med-high heat, put 2-3 TBSP. oil (canola or vegetable) and when it is hot (test by dropping a small piece of salmon in and if it sizzles, it’s ready), place the salmon patties into the skillet, wait until brown and flip. A minute or so later they are done.

I serve them with wild rice mixed with a can of drained and rinsed black beans and a spinach salad for a yummy and very healthy meal. I get asked for this at least once a week! This is a perfect amount for our family of 3 eaters. If you double this or have extra it does reheat well, but I would recommend doing it in a skillet on the stove instead of the microwave, and break the patties into pieces before reheating.