after mixsure of potatoes and salmon/ do you flower the patty before
dipping into the egg and than flower again before cooking? also, we have
a can of merkeral and we do not know how to prepare it...

Jerry gutierrez wrote:
> after mixsure of potatoes and salmon/ do you flower the patty before
> dipping into the egg and than flower again before cooking? also, we
> have a can of merkeral and we do not know how to prepare it...

I am not sure why you would use potatoes in salmon patties. Breadcrumbs or
cracker crumbs are more common, along with adding an egg as a binder mixed
in with the mashed salmon. To flour or not is completely up to you; I don't
do the egg wash and flour thing with salmon patties.

Canned mackerel can be prepared in the same manner (patties). Pan fry
either type of the patties in a little oil or a blend of oil with some
butter melted in it. Don't forget to add salt & pepper to the pattie
mixture.

Jill

Jerry gutierrez wrote:
> after mixsure of potatoes and salmon/ do you flower the patty before
> dipping into the egg and than flower again before cooking? also, we
> have a can of merkeral and we do not know how to prepare it...

I am not sure why you would use potatoes in salmon patties. Breadcrumbs or
cracker crumbs are more common, along with adding an egg as a binder mixed
in with the mashed salmon. To flour or not is completely up to you; I don't
do the egg wash and flour thing with salmon patties.

Canned mackerel can be prepared in the same manner (patties). Pan fry
either type of the patties in a little oil or a blend of oil with some
butter melted in it. Don't forget to add salt & pepper to the pattie
mixture.

Jill

"jmcquown" > wrote in
:

> I am not sure why you would use potatoes in salmon patties.
> Breadcrumbs or cracker crumbs are more common, along with adding an
> egg as a binder mixed
>

Perhaps breadcrumbs are more common in the USA, but in Canada mashed
potatoes are used in fish/crab patties a fair bit.

--
Last year's nuts must go.
- Michael Odom

In news:rec.food.cooking, "jmcquown" > posted on
Fri, 20 Aug 2004 14:00:51 -0500:

> Canned mackerel can be prepared in the same manner (patties). Pan fry
> either type of the patties in a little oil or a blend of oil with some
> butter melted in it. Don't forget to add salt & pepper to the pattie
> mixture.

I cannot stand canned mackerel. For some reason I just want to gag when I
eat the resulting dish. And those little "cassette reels" in there really
bother me.

As a far more enjoyable alternative to mackerel, I use canned tuna -- the
good stuff. Starkist solid white albacore. With a large can, I drop a
couple of eggs, the crumbs of bread that I've made by putting four or five
slices of white bread in a food processor and whirring until crumbed.

I mix that with a hand mixer to break up the tuna and add a medium minced
onion.

For the coating, I actually change it up a bit each time for a touch of
variety.

Oftentimes I use a combination of flour, cornstarch and more white
breadcrumbs prepared as above. Sometimes I add a little yellow cornmeal to
that. I add to that salt, granulated garlic (or powder), onion powder,
pepper. Sometimes I also add a dry cajun seasoning mix or Season All or
Cavender's Greek Seasoning. Or sometimes a combination of all three. I
give that a good mix with the food processor, then dump in a pie plate. I
scoop up the albacore and drop it in the coating and pat it down between my
hands to get a good coating on it.

When they're done (and when I don't care about my waistline) I have
prepared some melted butter with various herbs (dill weed, parsley, garlic,
maybe some lemon pepper if I'm in the mood). While still hot, I drizzle a
single teaspoon over each patty, making sure I get some of the herbs in
each spoonful.

I've had people tell me they'd had "tuna croquets" before, but mine were
"killer". I dunno. I've always liked mine and I didn't like those made by
others.

Damaeus