- 2 cans (6 ounces each) boneless and skinless salmon
- 1 egg, beaten
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- salt and pepper to taste
- oil for frying (light olive, vegetable, or canola)
- Drain most of the liquid from the can (do not drain all or the patties will be dry). Add the salmon and liquid to a medium bowl and flake the salmon with a fork. Add the egg, cornmeal, flour, salt, and pepper. Stir gently until combined. Form 6 round patties about 2 by ½-inches in size by pressing the mixture with your hands.
- In a large non-stick skillet or frying pan (you can use a 12-in pan), add enough oil to coat the bottom of the pan and heat to medium-high heat. Place the patties in the pan and cook for a few minutes on each side until browned. Lower heat if needed. Transfer cooked patties to a serving plate or platter. Serve warm.
Source: Magnolia Days