Wednesday, June 10, 2020

WFD: Salmon Patties & Coleslaw

On Tuesday I made Salmon Patties for dinner and served them with Cole Slaw, Green Peas, and Mashed Potatoes. 

I've not shared my recipes for Cole Slaw or Salmon Patties before, so here they are:

This is what the salmon looks like after it is drained and comes out of the can:

And this is what it looks like after I crush the bones, mix it well and make it a uniform consistency. 

What it looks like with all the ingredients:

What they look like afterwards:

Salmon Patties 

1 large can of Salmon
2 teaspoons onion powder

2 teaspoons dill 
3/4 cup cornmeal
1 or 2 eggs
2 tablespoons vegetable oil


Open and drain juice from one can of salmon.
Place into a bowl and break up the bones. 
Using your hand, combine to a uniform consistency. 
Add the onion, dill weed, cornmeal, and egg.
Mix well and form into patties.
Add vegetable oil to your skillet and heat up.
Add salmon patties and cook until browned.
Flip and cook on the other side until brown.
Remove from skillet & drain.
Serve with tartar sauce.

Now I like my coleslaw to be diced into tiny little squares and if I'm in Kroger or Food Lion, I like to pick up ChefBuddys Diced Cabbage & Carrots. They have different versions with cabbage only or with peppers and onions, but I prefer the cabbage and carrots only version. Unfortunately, ChefBuddys has went out of business and is no longer offering this product. 



8 cups cabbage
1/4 cup shredded carrot 

You can substitute one bag of cole slaw mix instead of the cabbage and carrots. 

Dressing Ingredients:

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup whole milk
1/4 cup buttermilk
1 & 1/2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon pepper


Chop cabbage and carrot into very fine pieces and place in bowl. 
Combine the mayo, sugar, milk, buttermilk, vinegar, salt & pepper.
I normally add these to a jar and shake well to combine. 
Add to the cabbage and carrots and toss together. 
Refrigerator for 2 to 4 hours.

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  1. YUM. Another idea that I use often - is tuna. I make tuna patties instead of salmon patties many times. It is cheaper and I can make less - being just myself. They are also a bit milder in taste.
    This all sounds so good.

    1. I've never made tuna patties before, but see Carol from CTonaBudget make them regularly. I need to try that some time as we like tuna and it is very good for you.

  2. I love fishcakes of any sort! As for your coleslaw - it's given me a way to use up some leftover buttermilk so thank you.

  3. I, too, use tuna once in a while. We called them croquettes when I was a child, so that is what I call them now.

    1. Yum, I have a recipe for chicken croquettes that we enjoy from time to time.

  4. Oh my I haven't made coleslaw in ages. I wish we could get the diced up cabbage and carrots here in Nevada but I have never seen them. I usually get the packaged cabbage already shredded up and some times they have carrots shredded in it and sometimes just cabbage. Yummy. I will make it soon. Thanks for reminding me. This is how I make my dressing for it too. Take care.

    1. You're welcome, Crystal. If I have cole slaw that I want smaller like in a bagged mix, I will chop it up smaller or even take my kitchen scissors and chop it up that way.

  5. Hi Belinda! Thanks for sharing your salmon patty recipe! I can eat it b/c it's gluten free! I like Cheryl's comment, above, about making less b/c it's just her--I live alone also & was going to ask you IF the left over patties could be frozen, or perhaps could I freeze 1/2 can of salmon? THANKS for all of your great tips! :)

    1. You're welcome,Barb. Yes, these salmon patties freeze well and I'm sure you could freeze the salmon too. I'm glad they are gluten free for you. :)


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