Southern Salmon Patties
ID: db1eb32c...
These Southern-style salmon patties are crispy on the outside, tender on the inside, and packed with classic, old-school flavor. Made with canned pink salmon, cornmeal, onion, and eggs, it is an easy, budget-friendly weeknight dinner.
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🍳 요리 흐름
Clean and debone the canned pink salmon. → Mix salmon with eggs, chopped onion, cornmeal, flour, salt, and pepper. → Form the mixture into golf ball-sized balls and flatten them into patties. → Shallow fry in preheated oil over medium heat for 3-4 minutes per side until golden and crispy. → Drain on paper towels and serve.
조리 단계
간단한 조리 순서
Clean and debone the canned pink salmon. → Mix salmon with eggs, chopped onion, cornmeal, flour, salt, and pepper. → Form the mixture into golf ball-sized balls and flatten them into patties. → Shallow fry in preheated oil over medium heat for 3-4 minutes per side until golden and crispy. → Drain on paper towels and serve.
소개
These Southern-style salmon patties are crispy on the outside, tender on the inside, and packed with classic, old-school flavor. Made with canned pink salmon, cornmeal, onion, and eggs, it is an easy, budget-friendly weeknight dinner.
단계 1
Open the can of pink salmon using a can opener.
단계 2
Pour the salmon along with its juices into a bowl. Thoroughly debone it by removing the round spine bones and any small bones, then transfer the clean salmon meat to a larger mixing bowl.
단계 3
Add 1 egg, chopped onion, about half of the cornmeal, 1 tbsp of flour, salt, and pepper to the salmon.
단계 4
Mix all the added ingredients thoroughly using your hands.
단계 5
If the mixture feels too dry or doesn't bind well, add the second egg, a little more cornmeal, and extra salt. Mix again until the mixture holds together well.
재료 목록
중요 사항
Eggs act as the binding glue for the patties. Start with one egg, and add a second if the mixture is too dry to shape.
Avoid wiggling or flipping the patties too early. Allowing a proper crust to form prevents them from falling apart in the pan.
Any high-heat cooking fat works for frying, such as canola oil, vegetable oil, shortening, or olive oil.
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