14 Old Fashioned Skillet Patties Grandma Fried When Money Was Tight
One can of salmon, a sleeve of crackers and an egg. That was birthday supper in a lot of Southern homes, and it still tastes like love. Grandma could turn a can, a spud or a single onion into a hot meal in her cast iron, and nobody at the table felt poor. These skillet patties are cheap, fast and full of family memories. Scroll through, vote for your favorite and tell us which one your family made..
Old Fashioned Salmon Skillet Patties, the Birthday Supper
“We always asked for these on our birthday.” Ask around and you will hear that line again and again. Canned salmon was cheap, it kept in the pantry for months, and one can fed the whole family. Grandma picked out the skin and big bones, mixed in crushed crackers and an egg, and fried the patties until the edges went crisp and lacy. Stewed tomatoes and cornbread on the side made it a party.
You will need: 1 can (14.75 oz) pink salmon, drained; 1 egg; 1/2 cup crushed saltine crackers; 1/4 cup finely chopped onion; 1 tablespoon chopped parsley; salt and pepper; 3 tablespoons oil for frying
How to make it: Flake the salmon in a bowl and remove the skin and large bones. Stir in the egg, crackers, onion, parsley, salt and pepper. Shape into 6 patties. Heat the oil in a cast iron skillet over medium heat. Fry 3 to 4 minutes per side until deep golden. Drain on paper towels and serve hot with lemon.
Southern Salmon Croquettes With Cornmeal
“Mama called them croquettes on Sunday and patties on Tuesday.” Same can of salmon, but this Southern version swaps the crackers for cornmeal and a little flour, which gives a gritty, extra crunchy crust. Some families shaped them into small ovals and served them with grits for breakfast. Question for you: did your family say croquettes or patties? Tell us in the comments.
You will need: 1 can (14.75 oz) salmon, drained; 1 egg; 1/3 cup yellow cornmeal; 2 tablespoons flour; 1/4 cup minced onion; 1/2 teaspoon salt; 1/4 teaspoon black pepper; oil for frying
How to make it: Flake the salmon and remove large bones and skin. Mix in the egg, onion, salt and pepper. Stir together the cornmeal and flour, add half to the salmon and shape into small ovals. Roll them in the rest of the cornmeal mix. Fry in 1/4 inch of hot oil for about 3 minutes per side until crunchy.
Amish Onion Patties (One Onion, Big Flavor)
“When the cupboard was bare, Grandma still had an onion.” These crispy little patties are made from a simple pancake style batter loaded with chopped onion, then fried by the spoonful until golden. They taste like the best part of an onion ring, without all the fuss. Serve them with ketchup, ranch or next to a bowl of beans. Poll time: A) ketchup, B) ranch, C) plain and hot?
You will need: 3/4 cup flour; 1 tablespoon cornmeal; 1 tablespoon sugar; 2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup milk; 2 1/2 cups finely chopped onion; oil for frying
How to make it: Whisk the flour, cornmeal, sugar, baking powder and salt. Stir in the milk to make a thick batter. Fold in the onion. Heat 1/2 inch of oil in a skillet over medium high heat. Drop the batter by tablespoons and flatten a little. Fry about 2 minutes per side until golden. Drain and salt lightly.
Leftover Mashed Potato Cakes
“Nothing got thrown away in her kitchen.” Last night’s mashed potatoes became tonight’s crispy potato cakes, and honestly, the kids liked them better the second time. Cold potatoes work best because they hold their shape. Add a little cheese or green onion if you have it. These skillet patties are a great side for the hamburger steaks coming up next, or a quick lunch with a fried egg.
You will need: 2 cups cold leftover mashed potatoes; 1 egg; 1/3 cup flour plus more for dusting; 1/2 cup shredded cheddar; 2 green onions, sliced; salt and pepper; 2 tablespoons butter and 1 tablespoon oil
How to make it: Mix the potatoes, egg, flour, cheese, green onions, salt and pepper. Shape into 8 small patties and dust with flour. Heat the butter and oil in a skillet over medium heat. Cook 3 to 4 minutes per side until golden and crisp. Serve warm with sour cream.
Hamburger Steak With Onion Gravy
“Payday supper.” When there was a little extra money, a pound of ground beef became hamburger steaks swimming in brown onion gravy. Grandma browned the patties hard, then cooked sliced onions in the drippings and made gravy right in the same pan. Spoon it over mashed potatoes or rice and you will understand why so many diners still keep it on the menu.
You will need: 1 1/2 lb ground beef; 1/3 cup breadcrumbs; 1 egg; 1 teaspoon Worcestershire sauce; salt and pepper; 1 large onion, sliced; 2 tablespoons flour; 2 cups beef broth
How to make it: Mix the beef, breadcrumbs, egg, Worcestershire, salt and pepper. Shape into 4 oval patties. Brown in a hot skillet 4 minutes per side and set aside. Cook the onion in the drippings until soft. Stir in the flour for 1 minute, then whisk in the broth. Return the patties, cover and simmer 10 to 12 minutes until cooked through.
Tuna Skillet Patties From the Pantry
“Friday night meant tuna patties.” Two cans of tuna were even cheaper than salmon, and with a little mustard and onion they turned into crisp, tender skillet patties. Many moms made them on meatless Fridays and served them with mac and cheese or a pile of peas. If you love easy fish suppers, our easy salmon dinners for busy nights are worth a look too.
You will need: 2 cans (5 oz each) tuna, drained; 1 egg; 1/2 cup breadcrumbs; 2 tablespoons mayonnaise; 1 teaspoon yellow mustard; 2 tablespoons minced onion; 1 tablespoon lemon juice; pepper; oil for frying
How to make it: Flake the tuna in a bowl. Stir in the egg, breadcrumbs, mayonnaise, mustard, onion, lemon juice and pepper. Rest 5 minutes so the crumbs soak up the moisture. Shape into 6 patties. Fry in a little oil over medium heat 3 minutes per side until golden.
Maryland Style Crab Cakes for Special Days
“Only for Christmas Eve, and we counted every one.” Crab was never cheap, so these were the fancy patties. The Maryland way uses lots of lump crab and just enough binder to hold it together, plus a good shake of seafood seasoning. Chill them before cooking so they do not fall apart. Would you rather: A) crab cakes, B) salmon patties? Be honest.
You will need: 1 lb lump crab meat; 1 egg; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon seafood seasoning; 1/2 cup crushed saltines; 1 tablespoon parsley; 2 tablespoons butter
How to make it: Whisk the egg, mayonnaise, mustard, Worcestershire and seasoning. Gently fold in the crab, crackers and parsley without breaking the lumps. Shape into 6 thick cakes and chill 30 minutes. Melt the butter in a skillet over medium heat. Cook 4 to 5 minutes per side until golden and hot in the center.
Corned Beef Hash Skillet Patties
“Grandpa ate these with two fried eggs every Saturday.” Canned or leftover corned beef mixed with diced potatoes and onion, pressed flat and left alone in a hot skillet until a deep brown crust forms. The secret is patience: do not flip too soon. Shaping the hash into patties makes it easier to serve, and every bite gets some of that crispy edge.
You will need: 12 oz cooked corned beef, chopped (or 1 can); 2 cups cooked diced potatoes; 1/2 onion, finely chopped; 1 egg; 2 tablespoons flour; pepper; 2 tablespoons butter
How to make it: Cook the onion in 1 tablespoon butter until soft. Mix it with the corned beef, potatoes, egg, flour and pepper. Press firmly into 6 patties. Melt the rest of the butter in a cast iron skillet over medium heat. Cook 5 minutes without moving, flip and cook 4 to 5 minutes more. Top with fried eggs.
Rotisserie Chicken Patties
“She could stretch one chicken into three meals.” These are the modern version of that skill: leftover rotisserie chicken, chopped fine and mixed with cheese and green onion. They brown fast and taste great on a bun or with a side salad. Kids love them with honey mustard. Question: what is your best trick for stretching a store bought chicken?
You will need: 2 cups finely chopped cooked chicken; 1 egg; 1/2 cup breadcrumbs; 1/2 cup shredded mozzarella; 2 tablespoons mayonnaise; 2 green onions, sliced; 1/2 teaspoon garlic powder; salt and pepper; oil for frying
How to make it: Mix all the ingredients except the oil in a bowl. Shape into 8 small patties and chill 10 minutes. Heat a thin layer of oil in a skillet over medium heat. Cook 3 to 4 minutes per side until golden. Serve with honey mustard or on soft buns.
Black-Eyed Pea Skillet Patties
“New Year’s leftovers never tasted so good.” When the pot of black-eyed peas from January 1 was almost gone, the last cups got mashed into crispy patties. They are cheap, filling and meatless, with a little onion and spice for kick. Serve them with hot sauce, a dollop of sour cream or a spoon of chow chow if you have it.
You will need: 2 cups cooked black-eyed peas, drained; 1/4 cup minced onion; 1 egg; 1/3 cup cornmeal; 2 tablespoons flour; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; salt; oil for frying
How to make it: Mash the peas with a fork, leaving some whole. Stir in the onion, egg, cornmeal, flour and spices. Shape into 8 patties. Heat 1/4 inch of oil in a skillet over medium heat. Fry 3 minutes per side until crisp. Drain on paper towels.
Ham Croquettes From the Holiday Ham
“The ham bone went in the beans, and the scraps went in the croquettes.” After a holiday dinner, Grandma ground or chopped the leftover ham, bound it with a thick white sauce, rolled it in crumbs and fried it golden. Crunchy outside, creamy inside. It is the perfect plan for the week after Thanksgiving or Easter.
You will need: 2 cups finely chopped cooked ham; 3 tablespoons butter; 1/4 cup flour; 3/4 cup milk; 1 teaspoon mustard; 1 egg, beaten; 1 cup breadcrumbs; oil for frying
How to make it: Melt the butter, stir in the flour and cook 1 minute. Whisk in the milk and cook until very thick. Stir in the ham and mustard and chill 1 hour. Shape into small logs or patties. Dip in egg, then breadcrumbs. Fry in 1/2 inch of hot oil until golden on all sides.
Homemade Sausage Breakfast Patties
“The smell of sage meant Grandma was up before us.” Making your own breakfast sausage takes five minutes and you control the salt and spice. Plain ground pork, sage, a pinch of red pepper and a little brown sugar is all it takes. Make a double batch and freeze the raw patties between sheets of paper for busy mornings.
You will need: 1 lb ground pork; 1 teaspoon dried sage; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1/4 teaspoon dried thyme; 1 teaspoon brown sugar
How to make it: Mix the pork and all the seasonings with your hands until just combined. Shape into 8 thin patties. Cook in a dry skillet over medium heat 4 to 5 minutes per side until browned and cooked through (160 F inside). Serve with eggs and biscuits.
Cornmeal Hoecakes on the Side
“No patty supper was finished without hoecakes.” These thin cornmeal cakes were cooked right in the skillet and served hot with butter. They are the perfect partner for salmon patties, beans or greens. Only a few pantry staples, and they cook in minutes. Poll: A) butter, B) syrup, C) dunked in pot likker?
You will need: 1 cup yellow cornmeal; 1/4 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 egg; 3/4 cup buttermilk; 2 tablespoons melted butter or bacon grease, plus more for the pan
How to make it: Whisk the cornmeal, flour, baking powder and salt. Stir in the egg, buttermilk and melted butter. Heat a greased cast iron skillet over medium heat. Pour 2 tablespoons of batter per cake. Cook about 2 minutes until bubbles form, flip and cook 1 to 2 minutes more.
Quick Tartar Sauce and Remoulade for Skillet Patties
“Grandma never bought sauce in a jar.” A spoon of tartar sauce makes fish patties sing, and a quick Louisiana style remoulade is wonderful with crab cakes. Both take five minutes and keep in the fridge for a few days. Make them while the skillet patties cook. Which one are you dipping into first?
You will need: Tartar: 1/2 cup mayonnaise; 2 tablespoons sweet pickle relish; 1 teaspoon lemon juice; 1 teaspoon minced onion. Remoulade: 1/2 cup mayonnaise; 1 tablespoon Creole mustard; 1 teaspoon hot sauce; 1 teaspoon paprika; 1 tablespoon chopped pickles; 1 small garlic clove, minced
How to make it: For tartar sauce, stir the mayonnaise, relish, lemon juice and onion together. For remoulade, stir together the mayonnaise, mustard, hot sauce, paprika, pickles and garlic. Chill both for 15 minutes so the flavors blend. Serve with any of the patties above.
