Salmon Patties with Crackers
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
333 kcal
-
Course
Side Dish, Main Course, Appetizer, Lunch
-
Cuisine
American
Salmon Patties with Crackers
Description
Salmon Patties with Crackers features raw salmon combined with crushed saltine crackers and a mixture of seasonings including Old Bay, Worcestershire sauce, mustard powder, garlic, and lemon zest and juice. Green onions, mayonnaise, and egg bind the mixture, while coating the formed patties in a flour and cracker blend allows for a crispy fried exterior. Frying at medium-high heat until golden brown on both sides gives the patties a pleasing texture contrast with a tender center.
The accompanying horseradish cream sauce balances the richness of the patties with sour cream, prepared horseradish, and milk, seasoned with salt and pepper. This sauce is drizzled over the patties or served alongside as a dip. The recipe suggests pairing the patties with a salad, making a balanced meal option.
For preparation, crushing the saltine crackers outside their sleeve prevents mess, and using any fresh raw salmon or similar fish like trout or mackerel is acceptable. Maintaining hot oil during frying avoids greasy results. The horseradish cream sauce stores well for a week refrigerated. Leftover patties can be reheated in a toaster oven or briefly refried, and they freeze well after cooking.
Ingredients
- 1 pound salmon raw, meat
- 1 leeve saltine crackers pounded into meal
- 2 green onion 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 mustard powder dry
- lemon zest and juice, grated
- 1 clove garlic minced
- 1/2 cup wondra flour brand name
- cooking oil for frying
HORSERADISH CREAM
- 1/2 cup sour cream
- 1 tablespoon horseradish prepared
- 2 tablespoon milk whole
- salt
- black pepper
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
- Crush saltine crackers in a sealed heavy freezer bag to prevent bursting and mess.
- Various raw fish like trout, tuna, or bluefish can substitute for salmon.
- Maintain oil temperature between 325°F and 350°F to avoid greasy patties.
- Horseradish cream sauce can be stored in the fridge for up to a week.
- Cooked patties freeze well and can be reheated in a toaster oven or quickly refried.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
