This recipe tastes like a little bite of heaven! It's also very healthy - the fish is full of omega-3s, and the canola oil is heart-healthy. I believe substituting Ritz crackers for the usual saltines is what gives the dish its extra-special flavor. I've also used bran flakes in a pinch, but it wasn't THIS good, lol! Makes 10-12 patties.
Preheat oil over medium heat until a drop of water sizzles when dropped in.
Form hamburger-sized patties, flatten. Smaller patties work and make more, if you prefer. Fry until golden brown on the outside and cooked through. (Sorry, I don't have a time estimate, hubby did this step.)
Serve hot with your choice of side dishes. Enjoy!
By Lelia Jo Cordell from Springfield, OH
Canned salmon is always "wild" too, never farm-grown, so you'll be getting the best fish possible when you use the
canned salmon. Unless things have recently changed, this is still true.
Jo, your recipe sounds wonderful, and even though I've made salmon cakes forever and we had them about once a week when I was growing up, I've never used Ritz crackers in my mixture. I can't wait to try it now. We like several
things made with Ritz better than plain saltines, so it sounds like a really good idea.
Thank you so much for sharing.
Julia / Pookarina
Ritz crackers huh? Sounds like a good substitute for the saltines so I'll give them a try.
I think I'd like these fish patties made with salmon, tuna or jack mackeral. Now, I'm wondering if the mackeral is wild too. Probably is since it used to be a more economical canned fish.
Thank you Jo for an excellent recipe.