I think everyone these days is trying to limit their grocery store runs, and make the most out of their kitchen leftovers. One of my least favorite leftovers is fish, there’s just something about reheating fish that just doesn’t mesh well with me. Part of it is that it’s hard to reheat fish without drying out, and the other part of it, for me, is the smell. Talk about unappetizing. Below, I’m sharing with you one of the few palatable ways I have found for repurposing fish. These salmon patties are great on their own, served along side a salad, or even slipped into a burger bun. They are also easily dressed up. The one in the photo is topped with a dollop of sour cream, but tarter sauce also adds a nice touch. I personally, love to eat my salmon patties with ketchup. I’m not a big ketchup person in general, but there’s just something about salmon patties and ketchup… weird… but somehow perfect!
Recipe makes 8 patties.
- 1 cup Cracker Crumbs
- 1 lb cooked Salmon
- 3 Eggs
- 1 small diced Carrot
- 1 small diced stalk of Celery
- 2 tsp Mustard
- 6 finally sliced Chives
- Preheat a cast-iron skillet or a non-stick skillet. You might have to add a little oil, depending how seasoned your pan is, to avoid sticking.
- Use your hands to mash all of the ingredients together until a cohesive dough forms. It’s gooey and messy, but the process goes quickly.
- Form your patties. Use your hands to shape the mashed salmon dough into patties.
- Place the finished patties into the hot skillet, and cook them for a few minutes on each side.