From time to time I send out a call for submissions to email subscribers so that they can share their heritage recipes and stories with us. I sent out one a few months back and got so many wonderful submissions! I can’t wait to share them all with you and I may send out one for holiday recipes soon, too (if time permits)! Today’s Guest Kitchen recipe and story is from Marla and I know you’ll enjoy it! Thank you so much, Marla, and all who read this for being such a great part of the Southern Plate Family!
Ma-Maw’s Salmon Patties
These salmon patties bring back so many memories to me and are so comforting because my one and only grandmother who I call Ma-maw would make them every time I went to her for advice when I was a teenager. It was quick and easy & she’d take my mind off of what was bothering me. She would always cheer me up to say the least. Sometimes she would make some cornbread along with them in which we would put in a tall glass & pour cold milk all over it. It was scrumptious,especially on a hot summer day!
- 1 (14.75 ounce) can canned salmon
- ¼ cup chopped green onion
- 2 teaspoons lemon juice
- ½ cup cracker crumbs
- 1 tablespoon olive oil
- 1 egg
- Drain but reserve the liquid from 1 can (14.75 ounce) of salmon.
- Mix egg, chopped green onion, lemon juice, and cracker crumbs together with the salmon. I like them without any salt and pepper but you may like to add a dash or to according to your preference.
- Make into 12 small thin patties (or 6 larger ones if you prefer). If mixture is too dry to form into patties, just add the reserved liquid left over from the can.
- Heat olive oil in a frying pan and place patties inside once the oil is heated. Brown each side, flipping gently. Drain on paper towels and serve.
“You’ve got a lot of choices. If getting out of bed in the morning is a chore and you’re not smiling on a regular basis, try another choice.”
– Steven D. Woodhull
Submitted by Jenny (thank you Jenny!). Submit your quote by clicking here.