Southern Fried Salmon Patties, This is a recipe for my Grandmother’s famous salmon patties. It is a family recipe that has been passed down through generations. You can serve with macaroni and cheese or any other type of side dish.
Ingredients :
1 (14 ¾ ounce) canned salmon
¼ cup onion, finely chopped
¼ cup cornmeal
¼ cup flour
1 egg
3 tablespoons mayonnaise
Directions :
Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork. Add onion, cornmeal, flour, mayonnaise, and egg. Stir until well blended.
Shape the mixture into patties about the size of an average burger or less. Cook in oil in a skillet over medium heat until browned on each side. Turn once while frying.
Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.
Reviews from followers:
I’m on the Atkins Diet, and this is a perfect meal for anyone who is doing the low-carb, high-protein thing. Therefore, adding flour is not an option, and in my opinion, totally unnecessary. The mixture may seem a little loose at first but if the salmon is drained well and the mixture well-blended, they should come out ideally (as mine did on the first try). The only additions I made were garlic powder and chopped green onion. Very tasty!
This is a perfect recipe. I used sockeye salmon simply because although I’m in no way a fish lover, I do love sockeye salmon. I drained the salmon for quite some time to make sure it was dry, left the bones and skin on, then followed the recipe, adding a tiny amount of minced red pepper. I love red peppers, and I thought a touch of color was a good thing. I may as well not have added it. Not much flavor came through. I fried the patties (8 of them, four at a time) in the oil on medium for close to 5 minutes on the first side, then a little less on the other. I love that this recipe doesn’t have any starch of any kind. Who needs starch? It kept it’s shape beautifully when cooking and browned up nice and crunchy on the outside. One tip: allow it to get nice and brown, not just golden before you attempt to turn it. Also, don’t let the soft texture fool you before you fry. Just place it gently in the pan, and you’ll be fine. If it kind of threatens to fall apart, no worries, just pat it back into shape with the spatula. I’m going to make this at least once a week. Finally, I can have fish in my diet and enjoy it. Thank you, Jess, for sharing this.
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