I’ve always liked salmon patties, but was always looking for a recipe where they were little more zestful (hearty, spicy, or all of the above). I finally found one and, after a few modifications, I think I now have an excellent recipe.
- 2 (6 oz.) cans of salmon–drained
- 1 (5 oz.) can of tuna–drained
- 1 cup bread crumbs (Italian flavored)
- 2 eggs
- 1 medium size potato shredded
- ½ cup finely diced white onion
- ¼ cup finely sliced green onion
- ¼ tsps. pepper
- ¼ tsps. garlic powder
- 6-12 drops of hot sauce (of your choice)
- 1 cup Panko bread crumbs
As with many geezer recipes, throw everything (except the Panko) into a big bowl and mix well. Then, with your hands, form patties about 3 inches across and ½ inch thick. Take each patty and drop it in the Panko to lightly cover both sides.
Take a rather large skillet with high sides and cover the bottom with oil (your choice) and heat. Heat should be on medium as you want to brown the Panko not blacken it.
Here’s some geezer tips (meaning here’s how to avoid major screw ups [a word frequently used by geezers]). When the oil is hot, put the patties into the oil using a spatula to avoid splashing oil on your hand. Also, start by putting the first patty in at 12 o’clock and then place the rest of them in clockwise all away around the pan. Put the last couple of patties in the middle of the skillet. When you put them into the skillet in this manner you know which patty went in first and which last.
Don’t go by time on cooking this—go by the color of the patty. A medium, golden color on both sides is what you are after. When the patties are close to being done, you need to check them often to make sure they aren’t burning (it’s a difference of 30 seconds). Although you pay the most attention to the first patties you put in, make sure you check some of the others to make sure the oil is not hotter in one part of the pan than the other (all these tips are based on my past screw ups [when you plan for screw ups, they are no longer screw ups, but alternate strategies]).
When done, I like to take them out and put them on a paper towel to drain. I also test one to make sure it’s done (and because I deserve the first one). This recipe feeds 4-5 people.
These salmon patties are by far the best I have ever tasted. The Italian breadcrumbs, hot sauce, and garlic powder spice it up a bit but, for whatever reason, it’s the addition of the tuna that seems to give it a very special taste. Only way for you to know is to try it.
In the future, I plan to try adding and subtracting the Old Bay, dry mustard, Cajun spice, and lemon seasoning ingredients I’ve seen listed in other recipes for salmon cakes. I think experimentation is the key to finally finding (stumbling upon?) the perfect recipe.