Thursday, February 18, 2010

Thursday: Salmon Patties and Couscous


So once a week my husband has a chance to show off his culinary skills in the kitchen. Who doesn't love a man who can and WILL cook for you? Usually we have something fish related. This week we are having his salmon patties. He grew up eating these and has tweaked his mom's recipe to his taste.

Here is what you need:

Milk, dill weed, saltine crackers, 2 cans of pink salmon (boneless and skinless) 1 egg


First you need to mix up your 2 cans of salmon (drained), 1 egg, 3/4 cups of milk, 1 tablespoon of dill weed. Then add crushed saltine crackers until desired consistency (we usually use about 1 pack of saltine crackers give or take).

You then need to let the mixture sit in the refrigerator for about 2-3 hours for the crackers to soak in the flavors.
After 2-3 hours has passed and you are ready for dinner. Now, heat up a couple of tablespoons of olive oil in your pan.

Shape the salmon mixture into patties. However many patties you make and how big you make them depends on how many people you are serving. We can make 3 big patties or 4 medium sized. These would also be great as tiny appetizers.

Cook them on medium low until golden brown on both sides.

Serve with Couscous (if you have never had couscous, it is found by the rice in a store) or side of your choice.

Meal cost (included couscous, excluding milk, eggs, dill and crackers): $5.00
Serves 4- cost per serving: $1.25

1 comment:

camelia said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com