Alaskan Salmon Patties


2 cans Alaskan Sockeye salmon or cooked fresh salmon

1 tube Ritz crackers, crumbled

3 eggs, beaten

1/4 cup milk

1 tsp Old Bay seasoning

5 green onions, including tops, chopped

1/2 sweet onion, diced

Butter & EVOO to cover bottom of skillet for frying


In large mixing bowl, thoroughly blend by hand, first 7 ingredients. Adjust milk amount as needed. You want a very moist mixture, but one that will hold together to form good patties.

Preheat butter & oil over medium heat until a drop of water sizzles when dropped in.

Sprinkle a light dusting of corn meal over a dinner plate. Form hamburger-sized patties, flatten on the cornmeal & sprinkle with a little more cornmeal. Fry until golden brown on the outside and cooked through.

Serve with a yogurt dill sauce.