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Old 09-22-2002, 08:13 AM   #1
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Tuna or Salmon Patties....

I remember my mom making some concoction with tuna or salmon and she would fry it up like latkes. They were AWESOME! I know she had bread crumbs in it, so I think tonight I am going to experiment with it. Maybe try some pork rinds, egg, onion, fry in oil and see how it turns out!
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Old 09-22-2002, 08:40 AM   #2
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YUM YUM YUM!

I couldnt wait to so I went ahead and made them! The ENTIRE process took maybe 10 minutes!!!

I didn't measure exactly... but here is what I did.

took can of tuna in water - drained out water
mix with 1 egg
some chopped onion
salt & pepper
and crushed fine pork rinds (this is what I didn't measure)

mix and add pork rinds until you get a mushy concoction - not too dry!

heat pan to medium-high heat with tablespoon of oil. Spoon into pan and squash into little hamburger patty type thing! One can will make about 4 patties.

fry on each side until medium/dark brown.

they taste GREAT! very similiar to what my mom used to make me with the salmon!

hint: when you flip them over, may need to add a few drops of oil - they soak it up!

Edited to add a picture before I ate them all! Next time I have to double it - I gobbled them up!!


Last edited by RoyalsFan; 09-22-2002 at 08:45 AM..
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Old 09-22-2002, 01:55 PM   #3
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they look great. Did you ise regualr pork rinds?
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Old 09-22-2002, 02:25 PM   #4
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yeah I used regular pork rinds. I made them again so I can take some to work tomorrow. Couldnt resist eating another one! But this time I put in more rinds and they weren't nearly as good - I could taste more of the rinds. Still good, thats for sure, but better with less. I think the onion makes a big difference too! I chopped up one thin slice of onion.

So just put in enough rinds - maybe 5 big crushed ones. I KNOW crackers would definitely be 100% better, so I need to find a low carb cracker - my mom used to make them with club crackers and thats a no-no!

you could probably add other seasonings, but I keep things pretty simple, I dont have all the spices everyone has!
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Old 09-23-2002, 04:16 AM   #5
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They turn out great with canned salmon, too. I don't add the onion, but season the mix with lemon pepper seasoning. I can't tell the pork rinds are in there. They work very well in place of the bread crumbs.

I also like a side of sourcream and dill dip with the patties.
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Old 09-23-2002, 06:18 AM   #6
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I'm going to try these! I'm sooooooo tired of tuna salad! And the sour cream dill dip sounds yummy too...
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Old 09-23-2002, 06:55 PM   #7
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sounds really good ... so how many pork rinds did you use for the can of salmon?
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Old 09-24-2002, 03:58 AM   #8
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It depends on the can size - for the small 6 oz size, a couple of handfuls crushed. I just crush them with my hands, not really fine.
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Old 09-24-2002, 12:41 PM   #9
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I make salmon patties with salmon (not canned, but left over from filets), egg, onion, and a little protein powder to bind...I find that very little is needed and I still get good patties. I add some mustard or hot sauce or whatever I have handy and fry them.

My new favorite sauce is to mix a little mayo in horseradish sauce (cause some of them are to hot), plus a tiny bit of the Atkins BBQ sauce (also quite spicy)...it looks like a lighter version of thousand island and works like McDonalds special sauce...great for chicken or salmon.
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Old 09-24-2002, 12:43 PM   #10
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Thanks for the info. I'm going to buy all the ingredients. I was thinking that crab cakes would be good too. Let me know if ya'll have made crab cakes.

Have a great day!!
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Old 09-24-2002, 01:04 PM   #11
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Crab Cakes

I have been trying to make crab cakes for two months now.

*sigh*

I've tried so many different recipes but nothing is just right you know? The WORST recipe versions, in my opinion, use pork rinds. The smell and taste and texture of the pork rinds is so unlike real crab cakes that it's just gross (to me, this is just my opinion ya'll!)

I like pork rinds alone, but not in crab cakes.

The closest I've come is this recipe I sort of cobbled together:

-- can of fancy crab meat
-- celery, bell pepper and onion
-- Old Bay
-- Mayo
-- 1 egg

Soften the onion, celery and bell pepper in some butter, sautee for a few minutes.

Mix crab and some mayo and a beaten egg plus the onion/celery/pepper mix. Add old bay to taste. I add tabasco or cayenne pepper here, too, because I like spicy food.

Put some mix into a small measuring cup to "mold" it together and fry gently in olive oil/butter mixture.

It's edible but not spectacular. Next I'm going to try adding in some Atkins Bake Mix.


My dip: I make a good dippin' sauce though! Mayo plus horseradish plus paprika and cayenne. Yum
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Old 09-24-2002, 03:35 PM   #12
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Thank you... for this recipe, they were delicious!!

I didn`t have any pork rinds so I used 'keto crumbs', I also used ranch dressing to dip them in .
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Old 09-24-2002, 03:51 PM   #13
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I dipped them in Mayo... YUMMY!
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Old 09-24-2002, 04:48 PM   #14
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great tartar sauce type dip

When we make salmon patties, We will use the "real mayonnaise"and chop a small amount of onion and pickle into it. My husband likes this as a replacement for tartar sauce and the real mayo has no carbs! We would count 1 just to account for the onion and pickle however. Just in case you'd like to try it!
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Old 09-24-2002, 05:17 PM   #15
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They were great!! I used a large can of salmon, 2 eggs, 3 hand fuls of pork rinds. I served them with as auce made with mayo combination of fresh rosemary, dice onion, garlic and horseradish. turned out really good.
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Old 09-24-2002, 05:39 PM   #16
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I LOVE Salmon Patties

Here's my recipe


Double Batch Shown


Ingredients:
16 oz Can of Pink Salmon, drained

1 Large Egg

1 teaspoon of ground Black Pepper

1/2 cup of Dry Grated Parmesean Cheese

1 teaspoon of Dillweed, dried

Peanut Oil for frying



How to Prepare:
Mix Salmon, Egg, Cheese, Dillweed and Black Pepper well. Form into 9 patties.

In Large non-stick skillet, add enough peanut oil to cover bottom and heat to a medium-high heat. Add Salmon patties and fry on each side till a golden brown.

Caution: While cooking Salmon Patties...they are known to pop and splatter grease everywhere. Cuss words generally follow.

Nutrient Info for entire recipe:

Calories: 834
Fat: 43
Sat: 17
Poly: 8
Mono: 14
Carbs: 4
Fiber: 1
Net Carbs: 3
Protein: 101
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Old 09-24-2002, 06:01 PM   #17
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What a GREAT Idea! Parmesan instead of pork rinds! BRILLIANT! YUM - I will try soon! thansk pammy jo! Sorry - but I am so addicted to these things now!
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Old 09-24-2002, 06:16 PM   #18
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Quote:
Originally posted by RoyalsFan
Sorry - but I am so addicted to these things now!
Me too...and I can even eat them cold, right out of the fridge
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Old 09-25-2002, 07:36 AM   #19
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Pammy can you tell him how many are in a serving please T/Y
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Old 09-25-2002, 11:26 AM   #20
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I'm so glad I opened this thread because I'm going to make these bad boys tonight (or tomorrow at the very latest).

One question though .... does it make your house smell?

PammyJo, you are cracking me up with these pictures - I love them!!
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Old 09-25-2002, 12:08 PM   #21
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PammyJo your pictures are the BEST!!! They make me giggle, and then I'm hungry....

Thanks so much for a recipe with no pork rinds! Can't wait to burn these, um, I mean cook these. I'm just learning to cook. There have been missteps along the way =)
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Old 09-25-2002, 12:19 PM   #22
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Quote:
Originally posted by 10derHeart
Pammy can you tell him how many are in a serving please T/Y
All I know is that I made 9 patties out of my recipe. I don't know how many would be considered a normal serving. The nutrient info is for the whole recipe, not per serving.
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Old 09-25-2002, 12:22 PM   #23
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Glad you all are having fun with my food pics. I'm having fun taking the pics. Now if I could only fix them up to look like they were done by a professional. You know...with the little extras like garnishes, etc. My brown table is a boring background.

Wish others would take more pics of their recipes. I love it when I can see what it looks like.
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Old 09-26-2002, 06:51 PM   #24
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PammyJo's Patties

Made them for dinner tonight, just added in a tsp. of Liquid Smoke...

Thanks, PammyJo! ..my DH, the fish fanatic, loved them....I don't think he bothered to chew, just INHALED them...LOL

Shawnee
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Old 09-29-2002, 02:51 PM   #25
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I use mayonnaise in my salmon patties

Instead of using the egg as a binder, I use real mayonnaise, and a lot of it. I put them on a pan in the over, lined with foil, and turn them over once. They are great. I also use the pork rinds instead of the bread crumbs.
The oil oozes out of them when they are done, and they are very moist! I also make a mayo dip with hot sauce to eat them with. but I love mayonnaise on a lot of things.
sandy
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Old 11-04-2002, 10:39 AM   #26
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Bumping for myself.
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Old 10-27-2012, 09:06 PM   #27
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Quote:
Originally Posted by PammyJo View Post
I LOVE Salmon Patties

Here's my recipe


Double Batch Shown


Ingredients:
16 oz Can of Pink Salmon, drained

1 Large Egg

1 teaspoon of ground Black Pepper

1/2 cup of Dry Grated Parmesean Cheese

1 teaspoon of Dillweed, dried

Peanut Oil for frying



How to Prepare:
Mix Salmon, Egg, Cheese, Dillweed and Black Pepper well. Form into 9 patties.

In Large non-stick skillet, add enough peanut oil to cover bottom and heat to a medium-high heat. Add Salmon patties and fry on each side till a golden brown.

Caution: While cooking Salmon Patties...they are known to pop and splatter grease everywhere. Cuss words generally follow.

Nutrient Info for entire recipe:

Calories: 834
Fat: 43
Sat: 17
Poly: 8
Mono: 14
Carbs: 4
Fiber: 1
Net Carbs: 3
Protein: 101
I have been using pork rinds to make my patties... not so good. I was just about ready to give them up when I ran across this recipe. Thanks, Pammy.
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Old 10-27-2012, 09:24 PM   #28
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I need to attempt salmon patties again. I love them made with canned salmon, egg and saltines. I tried to make them just leaving out the saltines and I immediately realized that the saltines are there for a reason. They were gross.
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Old 10-28-2012, 07:43 AM   #29
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Yes, they're good with crackers, but since DH and I came down with diabetes, saltines are too carby for us and we try to stay away from wheat.
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Old 10-28-2012, 10:48 AM   #30
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in DANDR, the recipe part of the book...

page 417, Dr. ATKINS has a crab cake recipe. I have never made crab cakes, but I will most certainly give it a try around the TG-New Year's season. He uses lc bread crumbs instead of pork rinds. My (earth)mom made salmon croquettes from the canned salmon when we were young. They were great. I must try making those too. Loive & Profits: FLATFERENGHI
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