Total Time
Prep 5 mins
Cook 10 mins

These are the way my moma and mother make them. I really like this version.

Ingredients Nutrition


  1. Mix the first 9 ingredients well.
  2. Pat into flat cakes.
  3. Mix the flour and cornmeal together and coat the cakes one at a time (as you need them for frying).
  4. Heat about 1/2 inch of oil in a pan and fry cakes until golden brown on both sides. Remove and drain. Repeat until all cakes are made.
  5. As you remove them from the oil, sprinkle with salt and pepper--and if you want a bite to it, a little cayenne on it.


Most Helpful

These cakes are definately Southern, and definately good. I did everything the way you directed, except I added about 2 tsps. fresh lemon juice. I think the lemon gave the salmon a zestier, fresher taste. I will definately be using this delicious recipe again.

Miss Annie June 04, 2003

This one is a keeper, nice and crispy. I added some lemon juice, and omitted the green pepper (didn't have any). We like spicy, so I used a Habenero pepper sauce, and that gave it a pretty good kick, Made up the patties and refrigerated til time to cook and then coated them with the flour/cornmeal just before frying. I made up a sauce with mayo, grainy horseradish mustard, sour cream, horseradish and a few dashes of cayenne. (Didn't really measure)and it was great. The recipe says it makes six servings, I only got 5 normal sized patties out of it (maybe because I didn't have the green peppers in it?). But even at 6, I figure one person can easily eat two of these! Regardless, these are wonderful!! Thanks for the recipe.

Ronamay June 26, 2003

These were fantasic! They got DH's highest rating ("definite do-again"). I didn't have any peppers, so I substituted a a can of Mexi-Corn. Great flavor! And very easy!

Lightly Toasted June 03, 2003

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