Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15 oz.
cans and probably before that 16 oz.) There wasn't much skin, not that
I worry about it. I didn't bother removing the little round bones,
either. They mash up so easily. I drained it and flaked it over the
sink in the strainer with a fork, then put it in a deep mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic powder.
I recently bought some fresh sour cream so I added about a Tbs. and
stirred until it was well mixed. Then I gradually added flour, seasoned
with S&P and a dash of cayennne pepper, until the mixture was no longer
really wet. Formed the mixture into patties and set them on waxed paper
on a plate and put them in the refrigerator to set. I'll be pan-frying
them in a large non-stick skillet in a bit of hot corn oil until golden
brown on both sides.

Vegetable side: I'm thinking asparagus. I have some frozen spears that
heat up quite nicely in a little bit of water in the microwave.

Jill

--- SoupGate-Win32 v1.05
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On Sun, 25 Feb 2024 16:36:11 -0500, jmcquown <j_mcquown@comcast.net>
wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15 oz.
cans and probably before that 16 oz.) There wasn't much skin, not that
I worry about it. I didn't bother removing the little round bones,
either. They mash up so easily. I drained it and flaked it over the
sink in the strainer with a fork, then put it in a deep mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic powder.
I recently bought some fresh sour cream so I added about a Tbs. and
stirred until it was well mixed. Then I gradually added flour, seasoned
with S&P and a dash of cayennne pepper, until the mixture was no longer >really wet. Formed the mixture into patties and set them on waxed paper
on a plate and put them in the refrigerator to set. I'll be pan-frying
them in a large non-stick skillet in a bit of hot corn oil until golden
brown on both sides.

Vegetable side: I'm thinking asparagus. I have some frozen spears that
heat up quite nicely in a little bit of water in the microwave.

Pan frying gives them much more flavour, but maybe you're trying to
avoid flavour.

--- SoupGate-Win32 v1.05
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jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15 oz.
cans and probably before that 16 oz.) There wasn't much skin, not that
I worry about it. I didn't bother removing the little round bones,
either. They mash up so easily. I drained it and flaked it over the
sink in the strainer with a fork, then put it in a deep mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic powder.
I recently bought some fresh sour cream so I added about a Tbs. and
stirred until it was well mixed. Then I gradually added flour, seasoned
with S&P and a dash of cayennne pepper, until the mixture was no longer really wet. Formed the mixture into patties and set them on waxed paper
on a plate and put them in the refrigerator to set. I'll be pan-frying
them in a large non-stick skillet in a bit of hot corn oil until golden
brown on both sides.

Vegetable side: I'm thinking asparagus. I have some frozen spears that
heat up quite nicely in a little bit of water in the microwave.

Jill

Every time I look in my larder I see my large can of pink salmon, but there's always some leftovers in the 'frig to be consumed first. Maybe Tuesday or Wednesday I'll finally open my can and get to work; I'll post my efforts
when I do.

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ItsJoanNotJoAnn wrote:

jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15 oz.
cans and probably before that 16 oz.) There wasn't much skin, not that
I worry about it. I didn't bother removing the little round bones,
either. They mash up so easily. I drained it and flaked it over the
sink in the strainer with a fork, then put it in a deep mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic powder.
I recently bought some fresh sour cream so I added about a Tbs. and
stirred until it was well mixed. Then I gradually added flour, seasoned
with S&P and a dash of cayennne pepper, until the mixture was no longer
really wet. Formed the mixture into patties and set them on waxed paper
on a plate and put them in the refrigerator to set. I'll be pan-frying
them in a large non-stick skillet in a bit of hot corn oil until golden
brown on both sides.

Vegetable side: I'm thinking asparagus. I have some frozen spears that
heat up quite nicely in a little bit of water in the microwave.

Jill

Every time I look in my larder I see my large can of pink salmon, but there's always some leftovers in the 'frig to be consumed first. Maybe Tuesday or Wednesday I'll finally open my can and get to work; I'll post my efforts
when I do.

i can eat leftover salmon patties any time. i even enjoy
them cold.

we've been having lasagna the past day or two but it was not
made with lasagna noodles so it is elbow lasagna. still tastes
good and a welcome change from baked spaghetti (which we've had
too much of IMO in the past year).

with it went garlic bread and some mixed colors of cauliflower
salad (that had bacon, carrots and Ken's Vidalia Onion dressing
on it). of course later on Mom had reactions from the salad.
it could have been sulfides or the dressing.


songbird

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On 2/25/2024 6:28 PM, ItsJoanNotJoAnn wrote:

jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15
oz. cans and probably before that 16 oz.)  There wasn't much skin, not
that I worry about it.  I didn't bother removing the little round
bones, either.  They mash up so easily.  I drained it and flaked it
over the sink in the strainer with a fork, then put it in a deep
mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic
powder.   I recently bought some fresh sour cream so I added about a
Tbs. and stirred until it was well mixed.  Then I gradually added
flour, seasoned with S&P and a dash of cayennne pepper, until the
mixture was no longer really wet.  Formed the mixture into patties and
set them on waxed paper on a plate and put them in the refrigerator to
set.  I'll be pan-frying them in a large non-stick skillet in a bit of
hot corn oil until golden brown on both sides.

Vegetable side: I'm thinking asparagus.  I have some frozen spears
that heat up quite nicely in a little bit of water in the microwave.

Jill

Every time I look in my larder I see my large can of pink salmon, but
there's
always some leftovers in the 'frig to be consumed first.  Maybe Tuesday
or Wednesday I'll finally open my can and get to work; I'll post my efforts when I do.

I really should have used some breadcrumbs rather than seasoned flour.
The addition of sour cream is from the recipe my mother used to use when
she added crushed corn chips to the mix. A little sour cream punches up
the taste but with just flour it made this mixture a tad too moist.
Still quite tasty! Come to think of it, next time I'll buy some corn
chips and use them rather than breadcrumbs or flour. :)

Jill

--- SoupGate-Win32 v1.05
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jmcquown wrote:

On 2/25/2024 6:28 PM, ItsJoanNotJoAnn wrote:

jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15
oz. cans and probably before that 16 oz.)  There wasn't much skin, not
that I worry about it.  I didn't bother removing the little round
bones, either.  They mash up so easily.  I drained it and flaked it
over the sink in the strainer with a fork, then put it in a deep
mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic
powder.   I recently bought some fresh sour cream so I added about a
Tbs. and stirred until it was well mixed.  Then I gradually added
flour, seasoned with S&P and a dash of cayennne pepper, until the
mixture was no longer really wet.  Formed the mixture into patties and
set them on waxed paper on a plate and put them in the refrigerator to
set.  I'll be pan-frying them in a large non-stick skillet in a bit of
hot corn oil until golden brown on both sides.

Vegetable side: I'm thinking asparagus.  I have some frozen spears
that heat up quite nicely in a little bit of water in the microwave.

Jill

Every time I look in my larder I see my large can of pink salmon, but
there's
always some leftovers in the 'frig to be consumed first.  Maybe Tuesday
or Wednesday I'll finally open my can and get to work; I'll post my efforts >> when I do.

I really should have used some breadcrumbs rather than seasoned flour.
The addition of sour cream is from the recipe my mother used to use when
she added crushed corn chips to the mix. A little sour cream punches up
the taste but with just flour it made this mixture a tad too moist.
Still quite tasty! Come to think of it, next time I'll buy some corn
chips and use them rather than breadcrumbs or flour. :)

Jill

Even Granny Clampett would look askance at such a woeful concoction...

A toddler's mud pie would no doubt taste superior...

--
GM

--- SoupGate-Win32 v1.05
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jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15
oz. cans and probably before that 16 oz.) There wasn't much skin,
not that I worry about it. I didn't bother removing the little round
bones, either. They mash up so easily. I drained it and flaked it
over the sink in the strainer with a fork, then put it in a deep
mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic
powder. I recently bought some fresh sour cream so I added about a
Tbs. and stirred until it was well mixed. Then I gradually added
flour, seasoned with S&P and a dash of cayennne pepper, until the
mixture was no longer really wet. Formed the mixture into patties
and set them on waxed paper on a plate and put them in the
refrigerator to set. I'll be pan-frying them in a large non-stick
skillet in a bit of hot corn oil until golden brown on both sides.

Vegetable side: I'm thinking asparagus. I have some frozen spears
that heat up quite nicely in a little bit of water in the microwave.

Jill

Big smile. I like the sounds of that!

--- SoupGate-Win32 v1.05
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BryanGSimmons <bryangsimmons@gmail.com> wrote:

On 2/26/2024 8:02 PM, cshenk wrote:

jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in 15
oz. cans and probably before that 16 oz.) There wasn't much skin,
not that I worry about it. I didn't bother removing the little round
bones, either. They mash up so easily. I drained it and flaked it
over the sink in the strainer with a fork, then put it in a deep
mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic
powder. I recently bought some fresh sour cream so I added about a
Tbs. and stirred until it was well mixed. Then I gradually added
flour, seasoned with S&P and a dash of cayennne pepper, until the
mixture was no longer really wet. Formed the mixture into patties
and set them on waxed paper on a plate and put them in the
refrigerator to set. I'll be pan-frying them in a large non-stick
skillet in a bit of hot corn oil until golden brown on both sides.

Vegetable side: I'm thinking asparagus. I have some frozen spears
that heat up quite nicely in a little bit of water in the microwave.

Jill

Big smile. I like the sounds of that!

You like the sounds of shitty, canned pink salmon. https://photos.app.goo.gl/biewcFrHMPgywrEcA

I like salmon patties. I bet you would too, if you fried them up in some
super expensive oil.

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Hank Rogers wrote:
...

I like salmon patties. I bet you would too, if you fried them up in some super expensive oil.

we bake them in the oven, flip about half way through. no
biggie and no mess of frying or oil to deal with.


songbird

--- SoupGate-Win32 v1.05
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jmcquown wrote:

On 2/25/2024 6:28 PM, ItsJoanNotJoAnn wrote:

jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in
15 oz. cans and probably before that 16 oz.)  There wasn't much
skin, not that I worry about it.  I didn't bother removing the
little round bones, either.  They mash up so easily.  I drained
it and flaked it over the sink in the strainer with a fork, then
put it in a deep mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic
powder.   I recently bought some fresh sour cream so I added
about a Tbs. and stirred until it was well mixed.  Then I
gradually added flour, seasoned with S&P and a dash of cayennne
pepper, until the mixture was no longer really wet.  Formed the
mixture into patties and set them on waxed paper on a plate and
put them in the refrigerator to set.  I'll be pan-frying them in
a large non-stick skillet in a bit of hot corn oil until golden
brown on both sides.

Vegetable side: I'm thinking asparagus.  I have some frozen
spears that heat up quite nicely in a little bit of water in the microwave.

Jill

Every time I look in my larder I see my large can of pink salmon,
but there's always some leftovers in the 'frig to be consumed
first.  Maybe Tuesday or Wednesday I'll finally open my can and
get to work; I'll post my efforts when I do.

I really should have used some breadcrumbs rather than seasoned
flour. The addition of sour cream is from the recipe my mother used
to use when she added crushed corn chips to the mix. A little sour
cream punches up the taste but with just flour it made this mixture a
tad too moist. Still quite tasty! Come to think of it, next time
I'll buy some corn chips and use them rather than breadcrumbs or
flour. :)

Jill

Humm! I got a box of plain corn flakes thinking to try them crushed as
a variation. I don't do it often but I've made good crab cakes. I am
watching for a good sale on the crab meat in the chiller section.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2/27/2024 7:19 PM, cshenk wrote:

jmcquown wrote:

On 2/25/2024 6:28 PM, ItsJoanNotJoAnn wrote:

jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in
15 oz. cans and probably before that 16 oz.)  There wasn't much
skin, not that I worry about it.  I didn't bother removing the
little round bones, either.  They mash up so easily.  I drained
it and flaked it over the sink in the strainer with a fork, then
put it in a deep mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic
powder.   I recently bought some fresh sour cream so I added
about a Tbs. and stirred until it was well mixed.  Then I
gradually added flour, seasoned with S&P and a dash of cayennne
pepper, until the mixture was no longer really wet.  Formed the
mixture into patties and set them on waxed paper on a plate and
put them in the refrigerator to set.  I'll be pan-frying them in
a large non-stick skillet in a bit of hot corn oil until golden
brown on both sides.

Vegetable side: I'm thinking asparagus.  I have some frozen
spears that heat up quite nicely in a little bit of water in the
microwave.

Jill

Every time I look in my larder I see my large can of pink salmon,
but there's always some leftovers in the 'frig to be consumed
first.  Maybe Tuesday or Wednesday I'll finally open my can and
get to work; I'll post my efforts when I do.

I really should have used some breadcrumbs rather than seasoned
flour. The addition of sour cream is from the recipe my mother used
to use when she added crushed corn chips to the mix. A little sour
cream punches up the taste but with just flour it made this mixture a
tad too moist. Still quite tasty! Come to think of it, next time
I'll buy some corn chips and use them rather than breadcrumbs or
flour. :)

Jill

Humm! I got a box of plain corn flakes thinking to try them crushed as
a variation. I don't do it often but I've made good crab cakes. I am watching for a good sale on the crab meat in the chiller section.

I do add a bit of breadcrumbs to crab meat for crab cakes. Can't see
anything wrong with crushed corn flakes. My advice, crush them
yourself; a box of pre-crushed cornflake crumbs in the baking aisle is ridiculously priced!

The reason for the crushed corn chips (aka Fritos) in my mom's *salmon*
patties recipe is the heavier corn taste, crunch and also the salt. I
have no aversion to salt.

Jill

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BryanGSimmons wrote:

On 2/27/2024 7:23 PM, jmcquown wrote:

On 2/27/2024 7:19 PM, cshenk wrote:

jmcquown wrote:

On 2/25/2024 6:28 PM, ItsJoanNotJoAnn wrote:

jmcquown wrote:

Yep, all the discussion about salmon patties set off a craving. :)

It was a 14.75 oz. can of pink salmon. (Yes, they used to come in
15  oz. cans and probably before that 16 oz.)  There wasn't much >>>>>> skin, not  that I worry about it.  I didn't bother removing the
little round  bones, either.  They mash up so easily.  I drained >>>>>> it and flaked it  over the sink in the strainer with a fork, then >>>>>> put it in a deep  mixing bowl.

I stirred in a whole egg, added some dehydrated onion and garlic
powder.   I recently bought some fresh sour cream so I added
about a  Tbs. and stirred until it was well mixed.  Then I
gradually added  flour, seasoned with S&P and a dash of cayennne
pepper, until the  mixture was no longer really wet.  Formed the >>>>>> mixture into patties and  set them on waxed paper on a plate and
put them in the refrigerator to  set.  I'll be pan-frying them in >>>>>> a large non-stick skillet in a bit of  hot corn oil until golden
brown on both sides.

Vegetable side: I'm thinking asparagus.  I have some frozen
spears  that heat up quite nicely in a little bit of water in the >>>>>> microwave.

Jill

Every time I look in my larder I see my large can of pink salmon,
but  there's always some leftovers in the 'frig to be consumed
first.  Maybe Tuesday  or Wednesday I'll finally open my can and
get to work; I'll post my efforts when I do.

I really should have used some breadcrumbs rather than seasoned
flour. The addition of sour cream is from the recipe my mother used
to use when she added crushed corn chips to the mix.  A little sour
cream punches up the taste but with just flour it made this mixture a
tad too moist. Still quite tasty!  Come to think of it, next time
I'll buy some corn chips and use them rather than breadcrumbs or
flour. :)

Jill

Humm!  I got a box of plain corn flakes thinking to try them crushed as >>> a variation.  I don't do it often but I've made good crab cakes.  I am >>> watching for a good sale on the crab meat in the chiller section.

I do add a bit of breadcrumbs to crab meat for crab cakes.  Can't see
anything wrong with crushed corn flakes.  My advice, crush them
yourself; a box of pre-crushed cornflake crumbs in the baking aisle is
ridiculously priced!

The reason for the crushed corn chips (aka Fritos) in my mom's *salmon*
patties recipe is the heavier corn taste, crunch and also the salt.  I
have no aversion to salt.

Your mother was a shitty cook. That apple didn't fall far.

Jill's ghastly "recipes" are like some demented imitations of the junky stuff you'd see in 1950's women's magazines...

I bet next she'll post something like canned salmon in a slimy Jello mold or such like...

As it is, the canned salmon patties with crushed Fritos are gag - inducing...

That's like something John Waters would use as a fake vomit "prop" in one of his films...

--
GM

--- SoupGate-Win32 v1.05
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jmcquown wrote:

On 2/27/2024 7:19 PM, cshenk wrote:

9trimmed)

Humm! I got a box of plain corn flakes thinking to try them
crushed as a variation. I don't do it often but I've made good
crab cakes. I am watching for a good sale on the crab meat in the
chiller section.

I do add a bit of breadcrumbs to crab meat for crab cakes. Can't see anything wrong with crushed corn flakes. My advice, crush them
yourself; a box of pre-crushed cornflake crumbs in the baking aisle
is ridiculously priced!

Grin, I've already got them. Not precrushed.

The reason for the crushed corn chips (aka Fritos) in my mom's salmon
patties recipe is the heavier corn taste, crunch and also the salt.
I have no aversion to salt.

Jill

Don has to be careful there but only to keep in 'reduced' not severely restricted. We aim for no more than 1600mg sodium per day. That's not
too hard to hit once you break the salt shaker habit. I converted him
to a product made by Morton that still has salt but also is mixed with
other things so tends a bit high on potasium so can't go too crazy with
it.

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