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Po Man's Salmon
Posted: Tue Nov 21, 2017 1:46 pm
by OldUsedParts
Most folks call them Patties but Mom always called them "Croquettes" ?maybe because it sounded fancier.
Been cooking them and eating them all of my born daze as well as green beans and mac and chez. It would have taken a pointed gun to make me go to town and pick up fast food today.
Re: Po Man's Salmon
Posted: Tue Nov 21, 2017 4:39 pm
by Russ
Interesting there oup, what is in the patties, I call them fritters. I make croquettes but they are round long shape like a small sausage. I've been making chicken croquettes for 30years, one of my wife's faves.
Russ
Re: Po Man's Salmon
Posted: Tue Nov 21, 2017 5:17 pm
by Sailor Kenshin
Definitely not after the Jack Debacle.
Looks good, OUP, we call those cakes or patties. Mac 'n' chez: needs no explanation.
Re: Po Man's Salmon
Posted: Tue Nov 21, 2017 6:08 pm
by FAT
Please post recipe for patties.
Thanks
Re: Po Man's Salmon
Posted: Tue Nov 21, 2017 6:40 pm
by OldUsedParts
Russ wrote:Interesting there oup, what is in the patties, I call them fritters. I make croquettes
Russ
Pardnah and FAT, I take a small can of Honey Boy Pink Salmon, drain off the liquid, dump into a large bowl and break up with a fork. Then I add cracker crumbs, one egg, chopped own-yawn and Cajun Seasoning. The amount of cracker crumbs usually depends on the moisture of the mix. You want to be able to shape them into small balls. Then I take the balls of mixture and dust both sides with Shrimp/Fish Fry (I prefer the Seasoned). Press them into patties with your hands and fry in Canola until brown. Cocktail Sauce or Catsup and creamed Horseradish is my choice for dipping.
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 1:14 am
by Russ
OldUsedParts wrote:Russ wrote:Interesting there oup, what is in the patties, I call them fritters. I make croquettes
Russ
Pardnah and FAT, I take a small can of Honey Boy Pink Salmon, drain off the liquid, dump into a large bowl and break up with a fork. Then I add cracker crumbs, one egg, chopped own-yawn and Cajun Seasoning. The amount of cracker crumbs usually depends on the moisture of the mix. You want to be able to shape them into small balls. Then I take the balls of mixture and dust both sides with Shrimp/Fish Fry (I prefer the Seasoned). Press them into patties with your hands and fry in Canola until brown. Cocktail Sauce or Catsup and creamed Horseradish is my choice for dipping.
Cheers for that, I'd try that with prawns, love the cracker crumbs, whoda thunk it?
Russ
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 7:22 am
by OldUsedParts
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 8:30 am
by Sailor Kenshin
I must be the only one using bread crumbs!
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 8:36 am
by OldUsedParts
Not sure but I think my Mom used bread crumbs in her Crab Cakes - - - do remember that they were larapin fo sho
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 10:32 am
by spacetrucker
good lookin vittles...
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 2:01 pm
by OldUsedParts
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 3:55 pm
by Russ
Sailor Kenshin wrote:I must be the only one using bread crumbs!
My daughter cooked us okynokyaki? Sp, Japanese pancakes a couple of days ago, I dredged chicken in buttermilk ( thanks oup, my family love this) then dipped in breadcrumbs I made myself. Then fried. With just 2 of us we have lots left over bread, I dry them and whizz up. So you aren't alone,lol
Russ
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 4:01 pm
by Sailor Kenshin
Yay!
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 4:06 pm
by Russ
Sailor Kenshin wrote:Yay!
BUT... I'm not saaaaying I don't have panko crumbs in my pantry.
Russ
Re: Po Man's Salmon
Posted: Wed Nov 22, 2017 4:17 pm
by bondobill
Good looking patties and grup Em.
I gotta do some patties. Been too long
Bill