Joy of Medina County Magazine | February 2020

BITE ME!

Salmon Patties by Susan Feller I do not know anyone who does not like this recipe. It is acceptable for kids of all ages, and I have cooked for some really picky eaters! This recipe makes eight patties. I double the recipe and have enough to feed five adults and two small children. I make my salmon patties in smaller balls because I have young grandchildren. Also, it is easier to keep the small patties from falling apart when flipping them. I skip the extra breading because I want less gluten in our diet. Frying in butter leaves a nice crisp brown coating, so I do not miss the extra bread coating. • • • • • • • • • •

1 pound frozen, skinless salmon fillets ¼ cup finely chopped red pepper ¼ cup finely chopped green onion ¼ cup mayonnaise 1 tablespoon lemon juice ½ teaspoon seasoned salt or Old Bay seasoning 1/8 teaspoon cayenne pepper (optional) 1 large egg, beaten 4 tablespoons Italian-seasoned dry bread crumbs 3 tablespoons butter

Cook salmon in skillet until done and flaky. There is no need to use oil if using nonstick cookware. Drain juices, and transfer salmon to bowl to cool. Gently flake salmon. In a separate bowl, combine chopped pepper, green onion, mayonnaise, lemon juice, seasoned salt, and cayenne pepper. Stir in egg and bread crumbs, then add salmon. Scoop with cookie dough scoop to make 1-inch balls and drop into buttered frying pan. Flatten a little as they are frying. Optional method: Divide and form into eight balls. Place ½ cup dry bread crumbs on a plate, roll balls in bread crumbs and flatten into cakes about 1/2 inch thick. In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides. Want to have your recipe featured in a future issue? Send it with your name, phone number (in case we have questions), the city you live in, and some information about you to: Joy@BlakeHousePublishing.com with “recipe” in the subject line. Susan Feller is a resident of Wadsworth.

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