Oct 25, 2005
These hit the spot! I've been craving salmon patties so I guess I must need the omega 3's. I looked in some old cookbooks and salmon cans used to be 16 ounces then, 15 something, and now they're 14 something. (Trivia!)
I loved the reviews, and joined this web site to do this one! This is my first review, woo hoo! I implemented the sour cream and garlic salt suggestion. I also added a little lemon pepper. I ended up adding another egg and some more bread crumbs to make them stick together better. My bread crumbs were the "Italian Style" seasoned kind "Vigo" is the brand name with Romano cheese! Mmmmm I buy the honking huge container from Sams club.
My batch made six hamburger size patties and I first tried frying them with a few squirts of Pam. They got too brown before they got done all the way through = no good. The next batch I fried in about a quarter inch of corn oil and they turned out great! Well of course, because they were more fattening! I drained them on paper towels and served them with cocktail sauce. My husband said that his mother used to make them smaller and thinner (Hint hint!). She was the best cook ever and as a wedding present she taught me how to make real biscuits and gravy. (May she rest in peace.) Anyway, next time I'll make 12 smaller thinner patties with the same recipe.
—Sadie
