This is the first meat dish that I have cooked in 20+ years and I have to thank Roberta, Carolyn, Shan and Julie for all of their help in making this recipe turn out well! If you have never make salmon patties, do not panic (as I did…I almost threw out the can and scrapped the recipe) when you open the can and see skin and small bones mixed with the meat. You can choose remove the skin if you like. However, the skin and the bones are very tender and perfectly edible. I simply flaked everything together and it turned out beautifully. I served these salmon patties with Old Fashioned Corn Fritters for a great southern comfort food dinner.
1 can Salmon
1 egg (I used Egg Beaters)
1 teaspoon flour
3-4 tablespoons corn meal
1 Tablespoon onion, minced (or 1/8 teaspoon onion powder)
Generous pinch salt and pepper
1 teaspoon lemon juice, optional
In a medium flake the salmon with a fork, smashing and combining everything including any skin and small soft bones. Add the egg, flour and corn meal and combine well with a fork. It should be very moist and hold its shape well when formed into a ball. If the salmon begins to crumble, simply add a bit more egg.
Add vegetable or peanut oil to medium or large sized skillet and heat over medium-high heat. To easily test the oil temperature, run your hand lightly under water, stand back from the stove and gently fling a few drops of water into the skillet. If the oil cracks and sizzles, its hot enough.
Form the mixture into a small meat-ball sized ball and pat to flatten. Carefully place into skillet and cook 3-5 minutes on each side. They should be a light golden brown. Drain on paper towels.