Prep 5 mins
Cook 10 mins
These are the way my moma and mother make them. I really like this version.
- 1 (15 ounce) cancooked pink salmon (bones removed)
- 1⁄2 medium onion, chopped fine
- 1⁄2 green bell pepper, chopped fine
- 1 egg, beaten
- 2 dashes hot sauce
- salt and pepper
- 1⁄4 cup fine plain breadcrumbs
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1⁄4 cup flour
- 1⁄4 cup yellow cornmeal
- oil, for pan frying
- Mix the first 9 ingredients well.
- Pat into flat cakes.
- Mix the flour and cornmeal together and coat the cakes one at a time (as you need them for frying).
- 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.
- 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.
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.
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.
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!