Mom's Salmon Patties Recipe

How to make it

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• Drain salmon and dump into large mixing bowl. *** I like to take the bones out, and some of the skin. Totally not necessary. The bones are very soft. My mother, and other people I know, leave them in. My son prefers them in...but...I'm anal like that, and I have to take them out. :)
• Crush about 3/4 saltines into crumbs...some fine, some coarse. I put them in a baggie and roll with the rolling pin. If you want to get the food processor dirty for this, go for it...but I can have mine crushed while I'm thinking about putting that monstrosity together. lol
• I start with 3/4 because it's easier to add more later than it is to have your patty mixture too dry then have to figure out how to salvage it.
• Grate a small amount of onion into mixing bowl = a spoonful or so, to your liking
• Add a generous sprinkling of Old Bay and Pepper
• Mix all by hand and test mixture to see if the patties will hold their shape well. (Squeeze together as in picture, and if it holds it's form, it's ready). Add remaining cracker crumbs if needed. Sometimes you do, sometimes you don't...depends on how wet your salmon was, size of your eggs, etc.
• Melt shortening (or add oil) in non-stick, or cast iron, skillet, over med-hi heat.
• Brown on one side...about 3 - 5 minutes, flip, and cook other side about 3 - 5 minutes.
• Serve with Homemade Tartar Sauce
• Beer Battered Fish Fry With Homemade Tartar Sauce