Total Time
27mins
Prep 15 mins
Cook 12 mins

My grandmother used to make these for us. Sometimes for breakfast. I will post the recipe for garlic cheese grits if there is interest.

Ingredients Nutrition

Directions

  1. After removing liquid, pour salmon into a bowl.
  2. Remove spine pieces by halving the fish length wise.
  3. Flake remaining salmon with a fork.
  4. Add onions (Reserve 3 slivers) (Use up to one whole onion).
  5. Add salt, crushed red pepper, and white pepper.
  6. Mix thoroughly.
  7. Add black pepper, garlic salt, pimientos and half of the old bay and mix again.
  8. Add egg to the mixture.
  9. In a separate bowl, mix corn meal and remaining (not lemon or oil) ingredients.
  10. Use more corn meal for stiffer patties and less for more moisture in your finished croquets.
  11. Add corn meal mixture to the salmon mixture bowl.
  12. Using clean hands for balls of the mixture and set aside.
  13. Heat oil in an iron skillet (or whatever you use for fried chicken) on medium heat (Use*only* enough to cover the lower half of the patties you form).
  14. WHILE OIL IS HEATING- Form patties from the salmon balls you made previously (Should end up with about 8 patties).
  15. Test oil by dropping an onion sliver in to see if it frys quickly.
  16. Place 3 to 4 patties in skillet at a time (Don't crowd them).
  17. Turn after bottom browns (approx 3 minutes)/Turn again when second side is done.
  18. Patties should be on original side now (Cook for about 20 more seconds and remove to paper towels).
  19. Serve with Lemon wedge, Trappey's BULL hot sauce, and garlic cheese grits.

Reviews

(2)
Most Helpful

Different and interesting.

Jeffsmom July 16, 2004

I have tried for MANY years to make a moist flavorful Salmon Patty. This recipe is fantastic. Everyone loved it, which living with picky eaters is saying a lot! Had a great flavor and moist! I did the recipe exactly as it states. Easy to make. Thanks!

Beth Anne July 09, 2004

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