Salmon Patty Recipe Using Ritz Crackers at Shanelle Herron blog

Salmon Patty Recipe Using Ritz Crackers. 1 egg, ¾ sleeve of saltine crackers, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon worcestershire sauce. (most of the bones are very soft and nearly unnoticable in the patties.) add the salmon to a large bowl. The finer the mixture the less likely your patties will fall apart when cooking. Heat vegetable oil in a skillet over medium heat; Chill in refrigerator to allow flavors to combine, 30 minutes. If desired, remove the skin and bones. Drain salmon and remove bones. Fry the salmon patties until golden brown, about 4. You may need to add more oil and butter. Drain canned salmon and add to a medium sized bowl. In a frying pan, heat the oil and butter until the butter is melted. On medium heat, fry the patties 5 minutes per side, or until golden brown. Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Gently break up the salmon and any bones with a fork. Form mixture into 6 patties.

Drain salmon and remove bones. 1 egg, ¾ sleeve of saltine crackers, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon worcestershire sauce. (most of the bones are very soft and nearly unnoticable in the patties.) add the salmon to a large bowl. Gently break up the salmon and any bones with a fork. On medium heat, fry the patties 5 minutes per side, or until golden brown. Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. You may need to add more oil and butter. Form mixture into 6 patties. Drain canned salmon and add to a medium sized bowl. Chill in refrigerator to allow flavors to combine, 30 minutes.

Delicious Salmon Patties Recipe Adventures of Mel

Salmon Patty Recipe Using Ritz Crackers (most of the bones are very soft and nearly unnoticable in the patties.) add the salmon to a large bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Fry the salmon patties until golden brown, about 4. If desired, remove the skin and bones. 1 egg, ¾ sleeve of saltine crackers, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon worcestershire sauce. Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Drain canned salmon and add to a medium sized bowl. In a frying pan, heat the oil and butter until the butter is melted. Drain salmon and remove bones. Heat vegetable oil in a skillet over medium heat; The finer the mixture the less likely your patties will fall apart when cooking. On medium heat, fry the patties 5 minutes per side, or until golden brown. Form mixture into 6 patties. You may need to add more oil and butter. Gently break up the salmon and any bones with a fork. (most of the bones are very soft and nearly unnoticable in the patties.) add the salmon to a large bowl.