salmon patties are perfect to serve with rice and steamed vegetables. For an
Irish dinner, serve with a green salad.
1 (14.75-ounce) can pink salmon
½ cup saltine crackers, crushed in a bag with a rolling pin
1 teaspoon dried parsley
2 teaspoons fresh lemon juice
¼ teaspoon lemon zest
2 tablespoons chopped green onions
1 large egg
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
Butter for frying
In a large bowl, stir the salmon, crushed crackers, parsley,
lemon juice, zest, green onions and egg. Add garlic salt,
pepper and dill weed, stir until well blended.
2. Heat a large sauté pan over medium heat. Melt 2 tablespoons
of butter. Form patties with the salmon mixture and fry until
browned on both sides.
3. Hint: A lemon butter sauce may be made by melting 2
tablespoons of butter in the same pan. Stir in 1 teaspoon fresh
lemon juice. Simmer just until warm. Pour over patties.
Makes 4 servings