Drain salmon, remove skin and bones, discard skin. Mash salmon fine, crush bones and add to fish. Stir in eggs, fish and potatoes, blending well. Add seasonings and t=lemon juice, mixing thoroughly.
Divide in 1/4 cup portions and shape in flat patties about 1/2 inch think. Heat shortening in heavy skillet, lay in patties and brown slowly on both sides to a rich golden color.
Remove to a hot platter and garnish with parsley and lemon wedges, if desired.
Serves 5
Note- 1/4 tsp. scraped onion might be added to patties.
Originally Submitted
8/27/2010
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