When I was growing up, we consumed a lot of fried foods; fried chicken, fried fish, fried pork chops, fried okra, fried tomatoes, French fried potatoes, etc., etc. Need I say more? Now that we are more aware of our bodies and the role that good nutrition plays, more and more we are looking for healthier choices in preparing and selecting our foods. Which brings me to the subject matter; my mother always fried her salmon patties. As I recall the oil reached at least the half way mark of the patties; and as always they were delicious. For years now, I still struggle with eliminating fried foods from my diet and in preparing meals for my family.
This recipe may be used for March Madness and it’s also a healthier way to prepare salmon.I prepared this recipe with the intention of eliminating almost all of the cooking oil.
- 2 cans Pink Salmon 14.75 oz.
- 8-10 Saltine crackers
- 2 eggs
- 1/2 medium onion, chopped
- 1/4 red and green bell peppers, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard (used Roland brand, grained with wine)
- 1 tablespoon Smoky Paprika Chipotle Seasoning (used Victoria Taylor’s, optional)
- 1 lemon juiced
- 1 garlic clove finely, chopped
- 1 tablespoon Canola or vegetable oil
- Drain liquid from salmon and put salmon in a medium size bowl.
- Crumble crackers and put in a small bowl.
- Add eggs to crackers and mix well.
- Sauté onions and peppers until onions are almost translucent; add garlic. Cook for another minute.
- Mix all ingredients together except the oil.
- Use an ice cream scoop to make the patties. Use two scoops per patty.
- Shape patties, being careful not to make them too large.
- Add oil to a large skillet over medium-high heat.
- Cook patties for a couple of minutes until browned on each side.
- Serve with guacamole.
Twist: Fried with 1 tablespoon of cooking oil