Mamma’s Salmon Patties

Ingredients:

• 36 oz. boneless, skinless, wild Alaskan salmon
• 3 tbsp. fresh squeezed lemon juice
• 1 tsp. salt
• 1 tsp. black pepper
• ¼ c. minced celery
• ½ c. finely chopped onion
• 1 tbsp. dried dill
• 2 tbsp. dried chives
• 1 ½ c. crushed club crackers
• ½ c. flour
• ½ c. sour cream
• 2 eggs, whisked

Directions:

1. Drain salmon thoroughly and add to a large mixing bowl.
2. If necessary, pat dry liquids at the bottom of the bowl.
3. Sprinkle lemon juice, salt, and pepper over the salmon.
4. Stir to make sure all the salmon is seasoned, breaking up the chunks.
5. Add celery, onion, dill, and chives. Mix well.
6. Add club crackers, flour, sour cream, and egg. Mix well. Note: Different humidity levels and altitudes can make a difference in the consistence of the mixture. If it seems too moist to form patties, add more club crackers. If it seems too dry, add more sour cream.
7. Heat the largest cast iron skillet you have.
8. Add 2-3 tablespoons olive oil and a tablespoon of butter. If you like more fat in the pan, add some more.
9. When the oil mixture is hot, scoop out patties the size you like best and fill the pan. Mamma uses a soup spoon, and thinks it probably scoops out about a quarter cup.
10. Let the patties fry to a golden brown on the bottom before turning. Flip and fry the other side until crispy and golden brown. Check one on the outer edge with an insta-read thermometer to make sure they’re 165º.
11. Remove from pan and keep warm. Add more oil and butter if necessary and fry the next batch. Repeat until all the mixture is used. The number of batches will depend on the size of your pan.

Enjoy!