Mom’s Salmon Patties

Salmon2Sometimes you crave something simple from your mom’s kitchen. Salmon patties were a staple in our household when we were growing up. I didn’t like them that much, but covered in ketchup, they weren’t too bad, plus there was always a bowl of mac & cheese as a consolation prize for having to eat fish.

Somehow Mom’s salmon patties came up in a conversation with my older brother, and now I can’t stop thinking about them.

I send a text to my younger brother because he makes them for his kids. Are there onions in them, I ask? The answer is no — and he won’t stray from the original because he makes them to remind his kids of their grandma.

I make them to remember her, too. And they’re just fine without ketchup, but they do make me crave mac & cheese.

Moms-Salmon-Patties

Mom’s Salmon Patties

Makes 4 (3-inch) patties

Ingredients
1 (15 ounce) can red (Mom was adamant–no pink) salmon
2 tablespoons of flour
1 large egg, lightly beaten
1/2 teaspoon freshly ground black pepper
1/3 cup yellow cornmeal
1/2 teaspoon lemon pepper (optional)
Olive or Canola oil for frying

Method
1. Break the salmon up with your fingers, removing any skin. Crush any bones (it adds calcium.)

2. Sprinkle with 2 tablespoons of flour. Add lightly beaten egg and black pepper. Toss until the mixture is combined and will form a patty. Refrigerate for 15 minutes, up to an hour.

3. Toss the cornmeal with the lemon pepper on a plate. Form the salmon mixture into 4 equal patties. Coat the patties with the cornmeal.

4. Heat enough oil to cover the bottom of a skillet over medium heat. When hot enough that a pinch of cornmeal sizzles, place the patties in the skillet.

5. Fry until golden brown, about 3 minutes and flip. Cook until the other side is golden brown, another 3 minutes. If the patties are browning too fast, turn the heat down. You need to cook the patties at least 6 minutes to cook the egg.

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