Ingredients:
1 can (12 oz) pink salmon
2 eggs
1/4 cup chopped onions
1/4 cup chopped peppers
2 tablespoons yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (e.g., Texas Pete’s)
1/2 teaspoon ground black pepper
1 slice of white bread, crumbled
1/4 cup flour (add slowly, if needed, to adjust consistency)
Instructions:
To drain, open the salmon can and set it in a colander in the sink.
. You can remove the large bones if desired, but they are edible.
Use a fork to flake the salmon.
In a large bowl, combine the flaked salmon, eggs, chopped onions, chopped peppers, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, ground black pepper, and crumbled bread.
Gently mix the ingredients together without overworking the mixture.
If the mixture is very wet, gradually add flour as needed to adjust the consistency.
Separate the ingredients into four equal halves make patties out of them.
. Set them aside.
In order to fry, heat a pan over medium heat and add shortening or oil.
Put the patties in the pan and let the bottoms to get brown.
Carefully flip the patties over and brown the other side.
After the patties are golden brown on all sides, take them out of the pan and let them drain on paper towels.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and cooking times. Enjoy your delicious salmon patties!