Salmon Patties


  • 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


How to make it :


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.