|My Spicy Salmon Patties have a unique, special flavor!|
A unique combination of spices from ginger, garlic powder, turmeric to a tad of dill together with crushed saltine crackers gives my Spicy Salmon Patties that remarkable, different taste and texture from what you may expect if you used breadcrumbs or flour.
The hardest part of preparing this recipe is removing the skin and bones from the salmon. Actually, the bones are supposed to be good for you to eat so you can leave them in depending on your preference. Bones in my patties just gross me out.
After that messy removal, you just chop one onion and roll out enough saltine crackers to make one cup before throwing the rest of the ingredients together and frying.
Seriously, I hope you try my recipe because it makes a wonderful, new way to enjoy canned salmon for a quick dinner served with some fresh vegetables!
My Spicy Salmon Patties
1 large can salmon (14.75 oz. size)
½ cup finely chopped onion
1/3 cup cottage cheese
1 cup of crushed saltine crackers
2 tablespoons of low-fat mayonnaise or salad dressing
1 teaspoon of lemon juice
1/4 teaspoon of ground ginger
1/4 teaspoon of garlic powder (not garlic salt)
1 large egg
1/4 teaspoon ground turmeric
1 sliced round of dill pickle
1/4 cup of olive oil or canola oil to fry
Remove the skin and bones (or not) from your salmon in your mixing bowl.
Next, finely chop your onion and roll out your saltines on a sheet of wax paper before adding them along with the rest of the ingredients with the exception of the oil to form your patties. Make them as big or as small as you like.
Once all the ingredients are combined, fry them in the oil until golden brown.