Editor’s Note (March 17, 2019): My precious aunt taught me this fantastic recipe and is the “guest star” in the recipe video. Although she “battles” painful rheumatoid arthritis, she agreed to participate because her day was going well (less pain). See video on my Facebook fan page.
These golden brown patties are moist and full of savory flavor. Made with a few ingredients. Super easy to make with a few ingredients. My dear aunt (72 years blessed) likes to make them for breakfast. I was hooked after the first bite and asked for the recipe. She gladly taught me how to make them. We also created tasty Salmon Croquettes with a few additional ingredients.
The skinless/boneless Pink Salmon distributed by Icicle Seafoods is our preferred brand because it tastes great. However, it releases a strong fishy smell as it fries. Thankfully, there is an effective home remedy that will drastically reduce the unpleasant aroma. Before frying, fill a small saucepan with water and 1/4 cup of white distilled vinegar. Bring to a roaring boil. Keep boiling while frying Salmon Patties.
After frying all the salmon patties, quickly clean up. First, add more water and vinegar to saucepan. Allow to boil while cleaning.
Open a window if weather is good. Wipe stove and backsplash with a soapy dish cloth. Dry with a towel. Spray a little air freshener.
After cleaning, continue boiling vinegar and water for 20 minutes. These effective steps will help freshen the air.
Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
patties
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- 1 can (6 ounces) Skinless Boneless Pink Salmon, with juice I use Black Top, Wild Caught in Alaska. See photo below.
- 1 egg
- 3 tablespoons evaporated milk Use a small can (5 fl oz). Save remainder for another use.
- 1/4 cup self-rising flour, sifted
- 3 tablespoons vegetable oil for frying
Ingredients
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|
- In large bowl, combine salmon with juice, egg, flour, and evaporated milk. Mixture will be fluid.
- Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
- Make a patty by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
- Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
- Drain on paper towels. Serve hot.
VARIATION: If desired, add 3 tablespoons of finely grated white onions and 1/2 teaspoon of black pepper to mixture before frying.
Looks just like those I use to eat as a child. Have missed having them. Would love to see some cornbread recipes and others as well. Keep on cooking!
Thank you! Please see available cornbread recipes by clicking “Recipes” in menu, scroll down to “Cornbread.” I will be adding new recipes soon. Stay tuned! 🙂
Looks yummy! Going to make them!
Thank you! I hope you enjoy as much as we do.
Hi. No need to add season? I’m going to certainly try this recipe. Never seen it like this. Look yummy.
Hi Kathy! I add salt and ground black pepper (optional ingredients). The evaporated milk adds a creamy texture and a little flavor. Thank you for visiting. Please come again!