Salmon Patties

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 (14 3/4 ounce) can pink salmon, remove spine please
• 3/4-1 cup self-rising cornmeal
• 1 cup onions or 1 cup yellow onion
• 1 tablespoon coarse salt
• 1 teaspoon cayenne or 1 teaspoon red pepper
• 1 tablespoon crushed red pepper flakes
• 1/4 teaspoon pepper (optional)
• 1/2 teaspoon black pepper
• 1 egg
• 1 1/2 teaspoons diced pimentos (optional)
• 1/2 teaspoon garlic salt
• 1 teaspoon old bay seasoning
• 1 lemon (optional)
• 1/2-1 cup vegetable oil

Recipe

• 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 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.