Remember the salmon patties your Momma used to make? Well these ain't them...

Snakebit's salmon patty thread got me hankerin' for salmon patties, so I kind of kicked up my own version last night and I'll try to remember the recipe as closely as I can.

2 cups Fresh pan sauteed Norwegian salmon (Leftover from the other night)
1 cup of raw Gulf shrimp chopped
1 egg beaten (Nobody ever protests when you beat an egg)
3/4 cup of Italian bread crumbs
3/4 cup of Japanese bread crumbs (I didn't have any American bread crumbs)
1/4 cup of Dukes mayo
1/4 cup of Greek yogurt (See how international these salmon patties are gettin'?)
1 stalk of celery finely chopped
2 green onions finely chopped
2 small sweet peppers finely chopped
Juice from half a lemon
1 tsp Stone ground mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Cayenne pepper
1 tsp Cajun spices
1 tsp fresh chopped parsley

Mix all that up good and it should be pretty sticky and form about 8 nice patties.

I cooked them in a hot cast iron skillet in virgin sunflower oil (These sunflowers were very virtuous.) over medium heat for about 4 minutes each side.

We served them over Mrs. Irish's garlic cheese grits:

1/2 cup grits
2 cups water
garlic powder
Cheddar cheese
Seasoning salt
Parsley

And we had her tomato, cucumber and onion marinated salad on the side:

Cucumbers
Cherokee Purple tomatoes
Vidalia onion
1/2 cup of white vinegar
1/2 cup of olive oil
1/4 cup of sugar

These would be great on a buttered and toasted bun by the way.





That's Mrs. Irish's homemade remoulade on top.

If a pitcher is worth a thousand words this would be worth a trilogy of novels. Winner winner salmon diner! One of my favorite entries of yours!

And you Whild Bill are to the English language like Arnold Palmer is to golf, Larry Bird was to Basketball , and Teddy Roosaevelt was to American politics. Your wordcraft of the language is about as unmatched as your passion for mayonnaise.

And though I'm not a fan of Salmon Patties, I know I would like these Irish... they look great.

Thanks BPI I think

Dang. That's a bunch of ingredients, but I bet they were good.

Yeah... I just started adding stuff and it kind of got out of hand... But worth it.

If I had to drop something it would be the Italian bread crumbs and just use more Panko.

As for seasonings you probably could drop all that and just throw in a bunch of Tony Chacherie.

Probably could omit the Greek yogurt and just use more mayo. Or drop the mayo and just add more yogurt since you have an egg in there already.

Gotta use the canned salman

Looks good. I could eat a couple dozen of those

Replace that Salmon with some canned carp or gar, you’ll never know the difference
and it won’t smell like a ronchy Vagina all through the kitchen.. told my in-laws it was
fresh caught salmon straight from the west.. was no second helping or crumbs I like
It, gonna try your recipe on it next time

Nicely done. So you ever use capers in your remoulade