These can be seasoned with fresh herbs, if you happen to have them on hand or in the garden. Dill is upscale, fresh parsley is fine, and dried parsley from the spice drawer is authentic to my childhood memories.
Yield: 6 patties
- 1 (15-ounce) can salmon, undrained
- 4 cups fresh bread crumbs from 8 slices white sandwich bread, divided
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon dried parsley
- ½ small onion, finely chopped
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- canola oil for frying
- In a bowl, place salmon. Pick through fish, pulling out skin and icky dark stuff. Mash the bones between your fingers (the bones are supposed to be good for you, all that calcium).
- Add remaining ingredients, until you have a fairly wet mixture that will hold its shape. Pour remaining bread crumbs into a pie dish. Shape mixture into 6 medium patties, about 1 inch thick and 3 inches across. Place patties in bread crumbs and gently coat with crumbs on both sides.
- Pour oil into medium skillet and heat until it comes up to frying temperature. I drop a few bread crumbs into the hot oil to see if they will sizzle.
- Fry the patties in the oil until golden brown, about 3 or 4 minutes on the first side, and a minute less on the second side. Drain on a paper towel-lined plate.
For the rest of Lucy's menu, including macaroni and cheese, black eyed pea vinaigrette, and butterscotch peach tart, click here.