Betty's Salmon Patties

Betty Drafts Shaw (my wife) makes the BEST salmon patties!

• Meat taste: 14-15 ounces canned pink salmon, drained.
• Binder: one large egg.
• Taste enhancer: about half teaspoon each of salt & coarse-ground pepper .
  

PROCESS: Betty empties the can of salmon into a soup bowl and picks out any skin & decalcified bones. Add egg & then the salt & pepper. Mix all together with hands. Then hand-shape into patties. Hand-place the patties onto your stove-top griddle or your cast iron fry pan which has just been coated with some oil or Pam spray. Have heat knob set on medium high and add the patties with your hand. Then after 5 minutes, using a metal spatula, gently lift a pattie up to see how the browning process is proceeding. And, when browned to your liking, turn the patties (turn ONLY that ONE time). Serve and enjoy!

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(posted 7 September 2018)