Fluffy and Light Salmon Patties

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Ingredients:
1 large can pink salmon
3 eggs
½ cup chopped onions (may use spring onions)
½ tsp. salt
½ tsp. black pepper
6 tbsp. self-rising cornmeal
2 tbsp. self-rising flour
¼ tsp. baking powder
¼ tsp. seafood seasoning (if desired)

Cooking Suggestions:
Empty salmon with liquid into mixing bowl, add all ingredients, and mix with cooking spoon.  Heat 1 inch of cooking oil in skillet drop large spoons of mixture into heated oil, press slightly to form patties.  Cook on both sides until golden brown.  Remove and place on paper towel.  Makes 12 to14 patties.

Enjoy, from Miss Patsy’s Kitchen.

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“Miss Patsy,” is the eldest of four children, all born in a country house built before 1900. She was taught to cook at an early age by her mother, Miss Mildred Ross.  It was and still is a sign of respect in certain pockets of Kershaw county to refer to locals by their name with Miss or Mr. preceding the first name. Simple home cooking was the rule of the day, and nothing was thrown away.  A cook book was hardly followed and recipes were shared using terms like “use a pinch of this, pinch of that,” and “add to taste.”  Miss Patsy is pretty darn good cook—so Professor Ron married her 41 years ago. PLEASE NOTE: Opinions expressed do not necessarily represent Jungle Taming's opinions.