Cheddar Salmon Patties

Janet’s Appalachian Recipes

By Janet Crow

Guest Columnist

There was no better meal growing up than salmon patties, hot biscuits and gravy. Now, my Mama has the patience of a saint and would pick the bones out of that red can of salmon, but I do not so I use boneless salmon in mine.

She made them the old fashioned way with a little buttermilk and flour, but I like to add all sorts of things to mine and they are just delicious. This is the only way that I can get my Grandsons to eat salmon patties, with the cheese and the crackers they are right up their alley.

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Cheddar Salmon Patties (makes 6 patties)

6 oz. can skinless/boneless pink salmon, drained

1/2 stalk celery, diced

2 T. diced sweet onion

1 large egg, lightly beaten

1/4 tsp. ole bay seasoning

good pinch of black pepper

1/3 C. shredded extra sharp cheddar cheese

2 heaping T. all purpose flour

1/4 C. (about 6 crackers), crushed ritz crackers

vegetable oil for frying

In a bowl, combine the salmon, celery and onion. Stir in the egg and the seasonings. Stir in the flour and the cheese. Place the crushed crackers on a plate. Heat about 1/4” oil in the bottom of a 10” skillet over med. high heat. Take a spoonful of the salmon mixture (I just use a soup spoon) and drop it in to the crackers, carefully roll around in the crackers and then place in the heated oil and flatten out just a tad. Repeat with remaining mixture. Fry for about 2-3 minutes per side until golden brown. Remove from the pan and drain on a paper towel lined plate.
Janet’s Appalachian Recipes
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