My Mother's Cooking - Salmon Patties with Cheesy Potatoes
Salmon Patties and Cheesy Potatoes
My Mother's Cooking
What is different about Panko Breadcrumbs?
Different Grades of Salmon
- Canned Fish
The Chinook salmon is generally considered the best eating salmon; fine texture, deep pink color, rich oil, excellent flavor. Meat breaks into layers upon slight pressure.
Salmon Patties and Cheesy Potatoes
On Fridays, my mother always looked for interesting ways to make meatless meals. My brother and I were not particularly fond of fish so my mother quickly learned that if she made the salmon into patties like hamburgers we would eat them without complaining.
To make the salmon go further, my mother would normally just crush some saltines instead of buying breadcrumbs, but I have found that I really like Panko breadcrumbs better.
Often, she served her salmon patties with French fries or fried potatoes the same way that you would serve a hamburger, but I liked them the best with her cheesy potatoes. I have included her recipes for both salmon patties and cheesy potatoes below.
1-15 Oz. Can of Pink Salmon (I prefer it in oil)
1 Small Onion peeled and finely chopped
1 Cup of Panko Bread Crumbs (or Cracker Crumbs)
1 Egg lightly Beaten
½ Teaspoon Salt (the Salmon is probably salty)
¼ Teaspoon freshly ground Black Pepper
¼ Cup Cooking Oil
- Break up the salmon with a fork and mix it with all of the other ingredients except the oil.
- Divide the mixture into four balls and form a large patty out of each one.
- Heat the oil in a large frying pan
- Brown the patties on one side, turn them over and brown them on the other side.
These are similar to my mother’s scalloped potatoes except that she adds grated cheddar cheese to each layer.
4 Large Russet Potatoes peeled and cut into slices
1 Medium Onion, peeled and finely chopped
12 Oz. of Shredded Cheddar Cheese
1 Stick of Butter cut into 1/4 inch thick slices
2 Cups of whole milk
4 Tablespoons of Flour
1 Teaspoon Salt
½ Teaspoon Ground Black Pepper
1. Rub a three-quart baking dish with softened butter.
2. Spread half of the potato slices across the bottom of the dish and sprinkle them with half of the chopped onions.
3. Sprinkle the potatoes with half of the salt, pepper and flour.
4. Lay half of the butter slices evenly across the surface and sprinkle with half of the shredded cheese.
5. Repeat to form a second layer and pour both cups of milk over the potatoes.
6. Bake covered at 325 F for one hour until fork tender.
Cheesy Scalloped Potatoes
How to Make Crispy French Fries
North Central Wisconsin where I learned how to cook from my mother
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