Janet’s Appalachian Recipes


Old Fashioned Salmon Patties

By Janet Crow - Guest Columnist



Crow


When I was a little girl one of my favorite meals was fried salmon patties, hot biscuits, gravy and coleslaw. Salmon was fairly inexpensive and a can would feed the whole family. I can still see Mama picking out the bones (some folks kept the bones in) and then frying them up golden brown.

I’ve made salmon patties in so many different ways over the years, all of them being good, but there is just nothing better than the old fashioned way they were made when I was a kid.

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Old Fashioned Salmon Patties

6 oz. can skinless/boneless pink salmon, drained

2 T. diced onion

good pinch each of salt and pepper

1 large egg

1 T. buttermilk

2 T. cornmeal

4 T. all purpose flour

Veg. oil for frying

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4” oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

Crow
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Old Fashioned Salmon Patties

By Janet Crow

Guest Columnist

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