A supper of salmon patties is one of those plebeian meals that is always better than I think it will be. A can of red salmon is a terrific pantry staple. I didn’t want to go on with a lot of cooking tonight, but since I had bought those two pretty ears of bi-color corn and a nice tomato, fixing a can’s worth of salmon patties seemed like a small effort.
Ooh, that corn is pretty. I cooked it in a fancy asparagus-cooking pot that once belonged to my husband’s late wife. The crystal and silver carafe belonged to my late mother-in-law’s second late husband’s late wife. Got all that? Yep, I’m a museum curator, or so it would seem.
I slid into old pink Crocs by the door and ran out into the rain just so I could snip a couple of rosemary bush tips to add a little class to this photo. The yellow blob in the middle of the salmon patty is a smidge of garlic butter. Yummified the plate, that’s for sure.
The salmon patties are easy to make (and leftovers make a nifty sandwich). Drain a can of red salmon and flake it into a bowl. Add half a small onion, cut fine, plus one beaten egg, a couple of tablespoons of mayonnaise, about 10 pulverized Saltine crackers, a few shakes of Old Bay seasoning and a squirt of Worcestershire. Mix it with a fork, then make six balls, slightly flatten, lay them out on a plate and chill for a half hour or so, then brown in a non-stick or cast iron skillet. That’s it.
Oh, yeah. It’s still raining.