Return to Franklin Kitchen
Submitted by: Tim Bleichroth
This recipe was was used by my mother and grandmother from as far back as I can remember
We always enjoyed them even as kids, and that says it all.
2 cans of Salmon
1 medium onion
2 large eggs
1 package of saltine crackers
Vegetable or olive oil
Place the salmon in a large bowl. Leave all the juice with the salmon. This will make the patties
more moist. Pick out all the bones if you prefer. It just doesn't seem like real patties to me
without the bones, but some people cringe at the thought. Chop up the onion into fine pieces and
mix into the salmon. Smash up the crackers into small pieces, but not too small. Add the
eggs to the salmon and onion mix, then the smashed crackers. Form into patties. Coat the patties
with cornmeal and fry in a skillet until golden brown. You can also fry them until lightly brown
and then bake them the rest of the way in an oven on a cookie sheet for
about 30 to 45 minutes until golden brown.
Top with a nice dill sauce like the one below.
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1 cup whole milk
1/3 cup finely chopped dill pickle
1 tablespoon chopped pimento
In a small saucepan over medium low heat, melt butter; add flour and salt. Stir to blend well.
Gradually add milk. Stir constantly until thickened. Stir in paprika, diced dill pickle and pimento.
Serve over salmon patties.