Re: 1st Salman patties a disaster...

kilikini wrote:
"jmcquown" <jmcquown@xxxxxxxxxxxxx> wrote in message
news:APgKg.42445$j8.20175@xxxxxxxxxxxxxxxxxxxxxxxxx
Caesar wrote:
Sometime last month I posted a message regarding the making of
salmon patties. And I got a lot of responses. However, I was making
these for my dad and tried to keep it simple and it was a mess. I
made the patties and placed them on a plate and took them to his
home for him
to fry later on. This is what I did.

I opened two cans of Deming's Alaska Red Sockeye Salmon and poured
the contents into a mixing bowl. A lady from my building said to
include the juice as it gives the patty more flavor. I did that.

There was your mistake. Don't listen to the lady from your
building; she obviously has no clue. Did anyone here tell you to
keep them in the water from the can? I think not! It adds no
flavour and absolutely needs to be drained off. Drain the salmon in
collander! It doesn't matter after that if you use dried bread
crumbs, fresh bread crumbs, crushed corn chips (which I use) or
whatever. But you have to drain off the water. Otherwise you are
left with a loose mess that will fall apart no matter how you treat
it later. Sheesh, someone needs to tell that lady she has no clue.

Jill



I am so anal about draining off the water that my patties tend to
come out dry. LOL. (I also pick out all the bones. I know they
break up and add calcium, blah, blah, blah, but I can't stand the
thought of eating them.)

kili

I pick out the round spine bones but anything else that isn't obvious gets
mashed in with the salmon. You definitely don't have to keep the water from
the can, that's just silly. The eggs and the sour cream or mayo add back
whatever moisture is lacking (and actually, canned salmon or mackeral is
very moist on its own). You don't want salmon patties to be *wet*.

Jill


.

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