Question...Salmon Patties

I know someone on here should be able to help me.....(I hope). I made Salmon Patties tonight and was told that I need to crush (wouldn't let me use the word crumble) more crackers to make them stick together. Well, I did that and they still cracked in the middle and the sides crumbled..a little. What am I doing wrong? I used 3 of the small cans, like the ones tuna comes in, 1 egg, maybe 1 slice onion chopped, garlic powder, black pepper, red pepper and crumbled up crackers. I would think that I would need more moisture like egg to help them stick together, but was told I need to make them dryer and use 1 egg. They taste great, but I'm still flabber-gasted as why they crumble like they do. Can anyone give me some tips?? Peconic?? Anyone???

Thanks bunches!!

Try soaking the crumbled crackers in water for a few minutes, press the excess water out, and proceed as before.

I add a little mayonnaise and put them in the freezer for about 10 minutes prior to cooking. They seem to hold together better.

I think moisture is the key. As Auspicious said, adding liquid to the crackers works. I remember my Mom using milk to soak the crackers in. She always fried them in a big cast iron skillet.

Good stuff, salmon patties. :wink <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

If they're crumbling it's because they're too dry. Adding any type of liquid will solve the problem; just be aware of the flavor of the liquid and how it will affect the end result. Soaking the crackers in water will add moisture without changing the flavor, while mayonnaise adds a nice tang. When I use mayonnaise, I omit the egg.

My mom always put mustard in hers, along with egg. Eric basically doesn't let me make them, cause he thinks they smell! Kinda funny, he is the one who loves fish, and he hates the smell of salmon cakes! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I, OTOH, dislike fish but like salmon cakes! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Thanks everyone...adding moisture seems to be the key.

For something like salmon (or most fish cakes) I like to use milk and Ritz crackers... The Ritz add a buttery flavor...
For Crab Cakes, I like Saltines & Mayo... but Ritz work well also...