Once, though, back when I was in college I went to visit a friend who was staying over the holidays at another school. We decided to be frugal one night and make dinner on the communal stove at her dorm. We both liked the salmon patties that our moms made and decided to try making them for ourselves. How hard could it be, right? Well, we opened the can, took one look at the stuff, decided we must have gotten some terrible salmon factory mistake, and ordered pizza. We’d eaten salmon cakes all our lives, but never actually seen it come out of the can.
MMMMMMMMM… salmon patties. I leave the bones but mash em up real good.
Now I want salmon patties for supper tonight. bodypoet good thing for you I happen to have some canned salmon at home cause if I had to go to the store just to buy some I’d be calling you a big ol’ poopyhead for making me want salmon patties.
Salmon patties, smashed taters and english peas. They were just made to go together. MMMMMMMMM
I have cats. If I don’t give up the skin and vertebrae, there will be no peace in DeHome tonight. I really doubt I’d be able to get to the stove, what for all the prostrate bodies of squalling, starving cats. :rolleyes:
But I haven’t used it with Tuna Helper… I’m going shopping on the way home!
The only thing I use canned salmon for is salmon chowder. For that I remove the vertabrae but leave the other bones in. I do break them up when I separate the meat into chunks though. I usually, but not always, also remove the skin and dark bits for appearances sake . They look kinda gross in a nice bowl of soup.
What are these breakfast salmon patties you folks are talking about?
The only form I’ve ever had tinned salmon in, is a salmon salad sandwich (I leave everything in and just mash it up really good with the mayo and dill pickle).
Anyhow - I’m curious - I’ve never even heard of it, and I have a really hard time getting enough protein, so this salmon breakfast patty thing might be good for me.
Buy a can of salmon, prepare it as you wish bones wise and combine it in a bowl with a couple eggs, some bread crumbs, a diced onion, some salt, a couple cloves of garlic, and maybe a few dashes of dill, then fry it in your choice of oil in a skillet.
Goes great with spinach. Or turnip greens. I couldn’t tell you what to eat it with at breakfast though… it was a lunch and dinner food to us.
I still have salmon patties in the fridge, and I do believe I may have to go reheat one.
I make the laziest salmon patties in the world: 2 cans of salmon (drained and the kitties get the liquid), an egg or two, and some crushed crackers. Form into patties and fry in a bit of oil. MmmmMMMMM, good stuff!
People eat these are normal breakfast food? I do, sometimes, just as leftovers…but hmmm–a salmon patty for breakfast, deliberately! Clever!
I love salmon and makeral but I eat it for dinner(with fried potatoes and spinach if possible). I don’t think of it as breakfast food but I’ve heard it is quite popular that way in tropical climes.
I remove all the bones and skin despite my hubby’s protests. His mom always left them in. My dogs appreciate them though.
For patties I actually prefer mackeral; it has a fishier taste that doesn’t get covered up with eggs, crackers, etc. Lately, I’ve been leaving out the eggs and using a tablespoon or two of mayo instead. It holds it together better and tastes divine.
Now I’m gonna have to make some fishcakes this week.
Salmon patties have been a breakfast food in my family for at least three generations now. My grandmother can somehow squeeze six or seven patties out of one fourteen ounce can. Her recipe calls for only one blended egg and one heaping tablespoon of flour before adding the rest of the ingredients – sorry I can’t give you precise measurements but it’s one of those recipes I’ve always cooked by sight: a pinch of this, a dash of that.
One a typical batch I use chopped red or vidalia onions, diced green bell pepper, crushed red pepper, coarse ground black pepper, chopped garlic, a dash of rubbed sage and parsley. My grandmother’s recipe omits everything after crushed red pepper but adds salt (which I don’t use) and pepper. We both use a dash of tabasco sauce if we’ve got it. Mix ingredients, let stand 10 minutes, then WHIP before spooning into frying skillet one inch deep with hot cooking oil, 3-4 at a time. Fry on medium high until browned on each side, drain grease on paper towels. Serve warm with bowl of piping hot grits or oven-fresh biscuits or buttered toast, scrambled eggs, orange juice and coffee.
I have never enjoyed mackarel: I’ll eat all kinds of seafood, but that is one umpleasant tasting fish to me.
There was a thread for salmon cake recipes just yesterday, but now I don’t see it. I’m sure you could find it with a search.
For the rest of you who don’t like the skin and bones (count me in), this company, located in Cordova, Alaska, sells canned fish without the debris. And it’s either sockeye or silver, none of that pink salmon crap that you find in most stores. Scroll about halfway down for the canned goods.
Just poppin’ my head in to say I had salmon patties, smashed taters and english peas for supper last night. It was good. I have two salmon patties in my fridge. Tomorrow morning I think I shall have salmon patties, scrambled eggs, grits and biscuits for breakfast. I have never eaten salmon patties for breakfast. I am trembling in anticipation.
Mackeral, hmm? Gotta try that.
I’ve made fish patties with leftover fish of some kind that I’d brought home from work, probably whatever white fish is cheapest. They were very tasty, somewhat milder than salmon patties.
So now I need to try sockeye salmon too, because I usually do buy the cheap pink crap.
I remove the skin and bones because that’s the way my mom did it but I’m not very fussy with the small bones because of the aforementioned calcium.
Do you guys eat them with anything? I should probably be ashamed of this, but I eat them with ketchup on a bun with lettuce and tomato. Like a burger, only better.
I feel oogy just at the thought of leaving the bones in. (Half an hour to pick out the bones? Naw I have it down to 5-10 minutes max)
The salmon cakes sound good, I might try them sometime. My favourite salmon recipe though is salmon rolls… make tea biscuits, roll them out flat then take a tin of salmon (I debone it, but if you don’t want to go ahead) mix it with some mayo then spread over the biscuit dough. Roll the biscuit dough up with the salmon in the middle (just like a cinnamon bun). Cut into approx 1 inch thick pieces and place on baking sheet, bake in oven for however long the biscuits call for. Place on plate, pour cream of mushroom soup overtop and serve. It also works good with tuna instead of salmon.
I used to eat this constantly as a kid. I hated milk (still do) so my mom encouraged me to eat this a lot, with the bones, as a source of calcium. I would squeeze a bunch of lemon juice on the salmon, put on some salt and then eat it all. I loved the bones; the vertabrae were always my favorite part. I’d be pissed if there were only small rib bones in the salmon, and I’d be very happy if there were large, thick spinal segments well-preserved and connected.
Man, that stuff kicked ass.
I loved also the way the can was never perfectly cylindrical, but slightly tapering towards the bottom. Why was it that way? And way was it only canned salmon that was like that? And why couldn’t you ever get a huge can of tuna the way you could get a huge can of salmon?
