Salmon patties quick and easy recipe using canned salmon. They are fried to a golden brown that is crispy on the outside but soft on the inside. This recipe only takes about 15 minutes to prepare and will quickly be on the table for your hungry family.
Salmon patties are known to many homes in the South. Growing up, I can remember my mom preparing a batch of salmon patties for dinner in the evening. It is common for most people in the South to have a salmon tray in their pantry. At least everyone I know has a box on hand for those nights when dinner needs to be on the go.
A good friend of mine, Bill, would make the best salmon pies. Several times a year he cooks a big batch and brings it to my family and I to enjoy it for several days. His salmon patties were thin and crunchy. He always added an extra secret ingredient to his pies (a little shake) he’d call it. But it was really a lot of chili. We’ve always loved seeing Bell come with his salmon patties. 🙂 Feel free to add you chili flakes if desired. It’s delicious, and the chili peppers will undoubtedly raise it a little.
° 1 (14 3/4 ounce) canned salmon
° 1/4 cup finely chopped onion
° 1/4 cup cornmeal
° 1/4 cup flour
° 1 egg
° 3 tablespoons of mayonnaise
- Openning & drain salmon well. Placing drained salmon in a mixing bowl also peel it equally with a fork.
- Adding onion, corn flour, flour, mayonnaise also eggs. Stirring until well mixed.
- Shape mixture To discs of medium OR smaller burger size.
- Cooking in oil in a skillet on medium heat To brown on all sides. Turnning once while frying.
Note: Mayonnaise helps pancakes keep their shape and prevents them from drying out