Not only good for you, but easy to make, inexpensive and
Preparation Time: 30 minutes Serving Size: 6 patties
- 1 can pink Alaskan salmon, bones removed
- 8 saltine crackers
- 1 ounce beer (approximately)
- 1 tablespoon Duke's mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoons Old Bay Seasoning
- 1/8 teaspoon black pepper
- 1 large egg
- Oil for frying
- yellow mustard for serving (optional)
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Break crackers into large bowl. Add just enough beer to moisten
the crackers. They should start to soften. Add mayonnaise, Dijon
mustard, Worcestershire Sauce, Old Bay Seasoning and black pepper.
Mix all ingredients together well with a fork. Sparingly add
salt to taste. Place the salmon meat in the bowl and gently
fold into the mixture with a fork trying to not break up the
lumps. Beat the large egg very well in a small bowl. While continuing
to beat, pour the egg mixture evenly over the mixture. Let the
egg fall through the meat for about 30 seconds to 1 minute.
Form into (6) 2 ounce patties about 1/2 inch thick and place
on a plate. Cover with plastic wrap and refrigerate for 15 minutes.
Heat oil in a large sauté pan over medium heat. Carefully add
patties and fry until golden brown, about 5-7 minutes on each
side. Serve with yellow mustard.