1 can salmon, drained
½ cup of crushed saltine crackers
2 eggs beaten
2 Tbsp. mayonnaise
1 ½ tsp. Worcestershire sauce
1 ½ tsp. lemon Juice
1 tsp. dried mustard
1 Tbsp. Olive Oil
1 Tbsp. butter
- Crush Saltine crackers in a zip lock bag with a rolling pin until fine.
- Place salmon in a strainer to drain. In a food processor, pulse salmon until it is combined.
- With a whisk, whip eggs in a medium bowl.
- Remove salmon from food processor and add it to the eggs.
- Stir in crackers, mayonnaise, Worcestershire sauce, lemon juice and dried mustard.
- Form into 20 thin patties.
- Heat olive oil and butter in a skillet over medium heat. Pan fry the salmon patties until golden brown, about 4 minutes on each side. Serve with a side of dill sauce.
Dill Sauce
¼ cup light sour cream
1 tsp. dill weed
¼ tsp. garlic powder
Combine ingredients in a small bowl and serve with Salmon patties.