Salmon patties are an old southern favorite. They are economical and really very easy to make, but I don't think a lot of people make them much anymore. For those who like them, they are very popular though. There is a little restaurant near us that has a couple of daily specials and during Lent their Friday specials are salmon patties or fried catfish. Surprisingly, they usually run out of the salmon patties early. My husband loves salmon patties. He could eat them once a week I am sure. He was quite happy that a "Sweet Tea and Cornbread" reader wanted a recipe for them. This is the recipe my mother has used for years and taught me a long time ago. Here is what you will need for these:
1 15oz. can salmon (I prefer the pink salmon)
2 eggs, beaten
1 cup crushed cracker crumbs
2 Tbs cornmeal
1/2 tsp. seasoned salt
dash of pepper
oil for frying (Canola or vegetable oil)
Open the can of salmon and drain the liquid off of it. Pour the salmon in a bowl and pick through it and remove the skin and any bones you see. Some people just mix all of the skin and the little soft bones into the patties, but I prefer not to do that.
Shape into uniform size patties about 1/2 inch thick. The mixture should stick together well. Pour enough oil in a pan to cover the bottom and heat to medium. Place the salmon in the pan. Fry on each side until golden brown. Remove to a paper towel lined plate.