Salmon Patties with Crackers
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
333 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
American
Salmon Patties with Crackers
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I used fresh king salmon scraps for these cakes, but really any salmon, trout or other fatty fish (mackerel, freshwater drum, jacks, bluefish, etc.) will work well here. And obviously, since this is based off a crab cake recipe, crab with do well here, too.
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Ingredients
- 1 pound raw salmon meat
- 1 sleeve Saltines, pounded into meal
- 2 green onions, minced
- 1/4 cup mayonnaise
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon hot sauce
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- Grated zest and juice of a lemon
- 1 clove garlic, minced
- 1/2 cup Wondra flour
- oil for frying
HORSERADISH CREAM
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 2 tablespoon whole milk
- salt and black pepper
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Instructions
- Mix everything together in a bowl except the crushed Saltines, Wondra flour and oil.
- To make the horseradish cream, mix everything together well. You can tinker with the ingredients as needed. Remember you want to be able to drizzle this on, so it shouldn't be too thick.
- Heat enough oil to come up about 1 inch up the sides of a heavy pan; I use cast iron. Heat it to between 325°F and 350°F.
- While the oil is heating, add enough of the crushed Saltines so that the cakes will come together. Start with 1/4 cup. You might need more, but you won't need less. Form the cakes with your clean hands -- wetting them every so often helps a lot -- and set them aside. Mix the remaining crushed Saltines with the Wondra flour.
- When the oil hits temperature, coat the cakes in the flour-Saltines mix and fry until golden brown on both sides, about 3 to 4 minutes per side. Serve with a salad and some horseradish cream.
Notes
- NOTE: I put the sleeve of Saltines in a heavy freezer bag and wail on it with a rubber mallet. You need to do something other than crush them in the sleeve they come in, because it will burst open. Ask me how I know.
- Use any sort of raw salmon or trout here. Char is good, too, and if you are in a non-salmon or trout area, try this with tuna or bluefish or mackerel or jacks. Or, you know, crab.
- Make sure your oil is hot. Don't skimp on this or your cakes will be greasy.
- The horseradish cream will keep a week in the fridge.
- If you want to store these cakes for later, go ahead and make them all, then let them cool. You can reheat them in a toaster oven or refry them briefly. Once cooked the first time, you can freeze them.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
14g
(5%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
109mg
(36%)
Sodium
477mg
(20%)
Potassium
599mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
191IU
(4%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 477mg | 20% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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