We’re having salmon patties for supper tonight. This is one of my mother’s and my husband’s favorite suppers. I think it’s because they both like to munch the cold leftovers while they watch TV, but that’s probably more information than you wanted to know.
Yes, we invited Mom over for supper.
The Wonderful World of Texas Pepper Jelly has enhanced our family menus to the extent that if I do serve something “bland,” I hear about it. Sometimes I continue to hear about it the next day, even. I do try to use a Texas Pepper Jelly product almost every day. They are just so good.
1 14-oz can Alaska Pink Salmon
1/2 cup dried mashed potato flakes
12 square saltines, crushed fine
1/4 cup Apple Habanero Pepper Jelly
1 apple, peeled and diced fine
Dash onion powder
1/4 cup sour cream
1 tablespoon cornstarch
1 1/2 cups canola oil
What to do:
In a large mixing bowl, stir all the ingredients except the canola oil, until thoroughly blended.
Heat the oil in a large skillet, and drop the mixture by tablespoons into the oil. Cook about three minutes and then turn each pattie. When both sides are crispy-brown, remove to a paper-towel-covered platter or plate. Serve immediately.
Set out all your Texas Pepper Jelly products, for some people like to experiment with different dipping or coating flavors with salmon patties.
Texas-style salmon patties
Yellow cake w. chocolate fudge icing
General consensus: Yum.