Patty's patties.

I had salmon patties LONG before I ever had a piece of salmon (I honestly don't think I had salmon salmon until at least mid- to late college). My mom made salmon patties when I was growing up, and I remember them fondly as a dinnertime favorite (along with goulash that isn't really goulash -- never any leftovers that night!). Interesting side note, while I'll eat a salmon fillet, I far prefer raw, smoked, or cooked-in-a-patty salmon.

Anyway, I've made salmon patties a handful of times over the years, but I was always skeeved out by the layer of mushy bones on top of the salmon in the can. Well, recently I stumbled upon cans of salmon.... NO BONES! I snagged them right up and happened to think of them this the other morning. Sunday officially became salmon patty night.

After a quick trip to Arbor Farms, I started on the sauce first, a lemon dill sauce. I had canola mayo (which ended up working just fine, although I was skeptical), so I mixed 1/2 cup of that with the juice of a lemon and a half. Then I dumped in about a tablespoon of fresh, chopped dill. Mix mix, and in the fridge to cool.

As for the patties, I know there are all sorts of fancy pancy recipes, but I went simple. Two cans of salmon, some chopped onion, 1/2 cup of breadcrumbs, an egg, and some salt and pepper. Mix mix mix. I drizzled in a few drops of lemon juice to moisten the mixture up a little. Then I patted the mixture into six small patties and sprinkled some chopped dill on top. Into the skillet (with a tablespoon or so of oil), just a minute or two on each side.

Simple simple, but super tasty. I shall add these to the regular repertoire. I also had two patties left over, so the next day I made a bagel sandwich with them and the leftover sauce. Just as delish!