Salmon Patties

Ah, Salmon Patties.  If you're like me, you grew up with these on the dinner table at least every other week.  My mother has always pronounced the L in the word which makes me giggle.  When she first moved to the town she currently lives in, she met others who pronounce it the same way.  She has found her people. ; )

Getting back to the topic, salmon patties are also known as salmon croquettes.  From what I understand, these are one in the same.  Salmon patties seem to be popular in the South.  Chef Rick shares some history on them on his blog, Chef Rick's Southern Cooking.  In particular, I love his mention of a Piggly Wiggly.  Why aren't those around anymore?          

Without further ado, the simple southern classic...

Salmon Patties
1 (15 or 16 oz.) can Pink Salmon & 2 tbsp. juice reserved (I like the boneless, skinless variety)
1 large egg
1/3 cup minced or grated onion
1/2 cup all purpose flour
1 1/2 tsp. baking powder
1 1/2 cup Crisco

Drain all but 2 tablespoons of juice from Salmon.  Set reserved juice aside.  In a mixing bowl, combine salmon, egg, and onion until sticky.  Mix in flour.  I do this by hand.  What's cooking without getting a little messy?  Add baking powder to salmon juice and when well incorporated add to salmon mixture.

Heat Crisco in a large heavy bottom skillet.  I use my cast iron for frying.  When sizzling hot, gently drop large spoonfuls on salmon mixture into hot oil.  Do this cautiously so that you don't splatter hot oil onto yourself or anyone nearby.  When bottom of patties begin to brown, flip them and flatten out a little with the back of your spatula.  Serve hot.

We dip our salmon patties in ketchup or tartar sauce.  Last night I served them alongside collard greens and roasted parsnips.

I'm sharing at Design by Gollum's Foodie Friday!