Salmon patties are quick and easy. I got this recipe from my son’s babysitter many years ago. My son is now 20 and we still eat these at least a few times a month. These are very moist when done.
The best Salmon Patty EVER! I will use this recipe from now on when making these…scouts honor! Easy to prepare, moist and delish. I only added some Dijon mustard, personal preference
INGREDIENTS:
6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all-purpose flour
Veg. oil for frying
DIRECTIONS:
In a bowl, combine the salmon, onion, salt, and pepper. Stir in the egg, buttermilk, cornmeal, and flour. Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel-lined plate. Makes 10 patties
source: tomatohero.com – food.com
