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Salmon Patties by Meeny




Source of Recipe


Tom Van Deman


Recipe Introduction



"This recipe is the property of Tom Van Deman who owns sole rights to it.
It is NOT TO BE USED FOR COMMERCIAL PURPOSES FOR ANY REASON WITHOUT SIGNED
AND WRITTEN PERMISSION from Tom Van Deman. INDIVIDUALS ARE GIVEN THE RIGHT TO
COPY AND SEND THE RECIPE TO FRIENDS AND FAMILY ONLY WITH THIS MESSAGE
ATTACHED.
Copyrighted by USA standards by right of use and formulation." May 1, 2008



List of Ingredients




2 14 or 15 oz. cans Salmon undrained
2 cups bread crumbs (finely ground)
4 lrg. eggs

Seasoning:

1 level tablespoon Garlic powder but to taste
¼ teaspoon Cayenne powder but to taste
1 level tablespoon Onion powder but to taste
1 teaspoon. Dry parsley flakes
1/4 teaspoon Black Pepper but to taste
No extra salt will be needed since the salmon was prepared in salt.


Recipe



Place all of the ingredients in a large high sided bowl.

Mix the ingredients together with your hands squeezing the ingredients in my hands as I mix them.

Make sure that the ingredients are well mixed.

Continue to mix them until the ingredients change texture and becomes a dough like consistency.

(You will need a large skillet with about 1/2 inch to 3/4 inch of olive oil or peanut oil.

Place skillet over a burner that is between high and 1/2 flame.)

Make sure that your oil is hot before immersing your patties into it.

With a tablespoon spoon-up a ball of dough about as big as an egg.

Gently form the ball into a flat-round patty about ½ inch thick with your hands.

Gently lower the patty into the hot oil being very careful not to splash the hot oil onto your fingers or hand.

Turn patties over gently as soon as they brown on bottom.

(If oil is about ½ inch you can see the bottom half along the side of the patty.)

Take browned patties out of oil and place on paper towel lined plate.

Separate each pattie on the paper towels until each is completely drained (about 3 to 5 minutes).

Tom's Notes: Delicious with most foods or just as a snack. These are good as finger foods as they stay together as a patty when held in the hand and eaten.
This is the best tasting and best textured recipe of fish that I have ever tasted for salmon patties. It tastes like nothing that I have ever tasted before. It is so delicious that I now take a couple in my lunch bag and eat them for my lunch and when I come home I actually get a couple out and eat them for my supper. Anyway Here is the recipe if you would like to have it. You can use canned mackerel or other canned fish that is prepared in salty water. Tomv