Down South Delisious Salmon Patties
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- 3 can(s)
- onion, cut in bite size pieces.
- canola or peanut oil
- raw eggs.
- 2 1/2 c
- crushed corn chex cereal.
- handful flour in salmon mixture.
- 1 1/4 c
- corn meal. in salmon mixture.
- italian bread crumbs
- 1 can(s)
- cream celery soup, undulted.
- 1-2 dash(es)
- lemon pepper powder
- 2 c
- flour in small bowl for dusting.
1Open cans of Salmon, reserve liquid if you have cats.
In bowl, pour in Salmon. I take piece by piece and rub off the grey skaley film, and dark meat plus as I break open the pieces I take out the boney back bones. I add this to the cats bowl of liquid, or an empty can. Do this to all 3 cans of Salmon.
2In the large bol, goes the good part of the meat. I then break the 4 eggs and it goes in the bowl, followed by the cereal, flour, corn meal, bread crumbs,lemmon pepper, and last the onion & can of soup.
3remove your rings and mix all ingredients with your hands, until mixed good, together.
4Have skillet with enough oil to cover the bottam heated over lowto medium heat.
5Take up enough dough in hand and knead it, rolling it around to form a ball. With hands, flatten into a patty.
6Lay patty into skillet, the first into the middle and repeat till all patties are made, I usually have room for 2 patties in the center and others laid around the center ones.
7I don't like hard crispy patties, so I let first patties cook about 8 minutes, then lift with spatula to see if they are light brown, then turn over to other side. Let them cook about 6 to 8 minutes, then lift out onto paper towel lined plate or storage container.
8Repeat cooking method, until all the patties have been cooked. The paper towel soaks up the oil and is healthier for you by doind this.
Make a meal or have them for sandiches, they are delisious both ways. My hubby likes the left overs for sandwhiches the following day, too.
I usally make home-made mac 'n cheese and skillet baked beans to serve with mine, but any combination will do.~