Description
We loved having salmon patties with mac and cheese with peas on the side or just French fries! This is the only time I use ketchup on my fish instead of tartar sauce or cocktail sauce. I’m dedicating this recipe to my great nephew who wants to become a cook, have his own shop and cook for his big brother and sister along with his Mama. He gave me a “secret” ingredient to try and it was so yummy!
Ingredients
- 1 can (15 1/2 Oz. Size) Salmon, Drained (Set Liquid Aside), Cleaned And Flaked
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 Egg
- 2 teaspoons Dried Parsley
- ¼ cups Onions, Chopped
- 1 Sleeve (about 4 Oz. Size) Town House Crackers (Buttery Flavor), Crushed
- ½ cups Gold Medal All-purpose Flour
- ¾ cups Aunt Jemima Corn Meal
- Nature’s Seasons Seasoning Blend By Morton, To Taste
- Oil, For Frying
Preparation
In medium bowl, combine flaked salmon, salt, pepper, egg, parsley, onions, and crushed crackers, mixing thoroughly. While mixing, slowly add salmon liquid that was set aside, just enough for the mixture to hold its shape. Avoid making it too wet. Scoop and shape into 2-inch patties and set aside on waxed paper.
In a separate low bowl or pie plate, combine flour and corn meal. Add seasoning blend to taste and mix thoroughly. Dredge each pattie in this mixture and place in a single layer on a cookie sheet.
In a deep frying pan, heat about 1/2 to 3/4 inch of cooking oil. Once oil is hot, fry patties for 8 to 10 minutes on each side or until golden brown. Place fried patties on a platter covered with absorbent paper towels to drain excess oil.
Serve with your favorite side dishes and enjoy!
