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Salmon Patties

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Recipe Ingredients

1 (14 3/4 ounce) can pink salmon, undrained
1/2 cup saltine cracker crumbs
1/4 cup cornmeal
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable oil

Cooking Procedures

Drain salmon, reserving liquid; set liquid aside. Remove skin and bones from salmon, if desired; flake with a fork, and set aside. Combine cracker crumbs and reserved liquid; let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal and next 3 ingredients. Shape salmon mixture into 6 patties. Pour oil to depth of 1/4 inch into a large, heavy skillet. Fry patties in hot oil over medium heat until browned, turning once. Drain patties on paper towels.

Yields 6 servings. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

they are of a deep yellow, make a ring , / r i i of croutons. when remove them to a piece of blotting paper to drain off the grease. Have ready a mixture of white of egg and flour, by means of which you fasten the lower edges of the croutons to the rim of your dish (which must be slightly warm) so as to form an inclosure for the ragout to be poured and served in. You may also serve a ragout in either a rice or a potato rim ; this is, however, a somewhat tedious process. I therefore pre

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