- 14 or 15 oz can salmon
- 25 saltine crackers, (coarsely
crumbled; about 1 cup)
- 2 medium eggs
- 1/2 cup water
- 1/2 cup instant nonfat dry milk
powder
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon sugar
- 1 tablespoon dry minced onion or 2
tablespoons of fresh minced onion
- 1/8 teaspoon pepper
- Margarine, Oil or Bacon Grease for
frying
First open up the can of salmon and drain
off the juice. Dump the salmon into a bowl
and sort of mash it up with a fork. It will
have some soft bones in it, mash them up
too, they add extra calcium to this dish.
Next crumble the crackers into the salmon.
Try to break them up pretty small, but don't
sweat it if they come out sort of chunky.
Add the eggs, water, dry milk powder, lemon
juice, Worcestershire, sugar, onion and
pepper. Use your fork to mix and mash
everything together. Let it sit for a few
minutes for the crackers to soak up the
milk. Meanwhile heat a skillet over medium
heat. Put a tablespoon or two of fat into
the skillet and heat it up too. Shape the
salmon mixture into about 10 smallish
patties. Fry them in the skillet until they
are crispy brown, then turn them over and
brown the other side too. Add more fat as
you see fit. I cook about 5 patties together
at once.
This recipe will serve a family of four. To
serve 6 folks, including hungry teenagers,
you had better double the recipe. When I
double the recipe I only use 3 eggs, instead
of 4, and it turns out just fine. A platter
of these is very popular at church potlucks,
as hardly anyone makes them anymore. You
will be inundated with requests for the
recipe.
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