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.