As a child, I was a very picky eater. So picky that my family used to say that I would never eatanything that was green or good for me. When I was sick, my Nana would make me chicken soup, turkey and gravy, fuscilli pasta with cheese or salmon patties. Salmon patties are very simple to make. For those of you who don’t already know, I grew up with an English grandmother who looked like Angela Lansbury and sounded just like Mary Poppins. Click here to read about a yummy individual turkey shepherd’s pie recipe.
You will need:
1 large can of salmon (between 7 or 8 ounces-or two small cans will do)
2-3 cups of crushed Cornflakes (place the cornflakes in a ziplock bag and smash them into crumbs. This is a great stress reliever. You can also use a rolling pin, but I like smashing them.)
1 small onion
Kosher salt and pepper
Skillet or a frying pan
Drain the salmon in a separate bowl, leaving just a little moisture and grate the onion in. Add the rest of the ingredients except the cornflakes crumbs, mix thoroughly with a fork and then add the cornflakes. The mixture should be reasonably firm. Spray or place a coating of oil in the frying pan, which should be warming on medium heat.
Now its time to make your salmon patties while the oil is heating up in the frying pan. Roll the patties in the palm of your hand and try not to make them too thick. Then sprinkle some cornflake crumbs over them, patting it into the surface very gently and with a spatula, slide them onto the pan and fry them to a golden brown, turning them once over and repeat this on the other side.
Hint: Fish cooks very quickly so I watch the heat and try not to leave the stove while cooking the patties. Have some paper towel ready on the plate so as you lift the patties off of the frying pan they can drain on the paper towel.