Ingredients
The following ingredients have 6 Servings
- 2 large cans salmon, drained and mashed
- *OR* - about 3 cups cooked mashed salmon
- 1/2 cup(s) mayonnaise, any type, even fat free works
- 1 - egg
- 1/2 cup(s) chopped celery and onion combined
- 1 teaspoon(s) garlic powder
- 1/4 teaspoon(s) salt and pepper (or to taste)
- 1/2 teaspoon(s) paprika
- 1 to 1 1/2 cup(s) dry cornbread stuffing (like pepperidge farm)
- - buttermilk if needed
- 1 cup(s) seasoned flour, breadcrumbs, or cornmeal
- - oil for frying or greasing the baking pan
Instruction
- Mash salmon well with a fork. You can remove bones first, but I leave them in. Stir in all ingredients except the stuffing, buttermilk, and seasoned flour. Mix well.
- Fold in one cup of the stuffing and blend well. If it looks too wet, add more stuffing. If it looks too dry, add a little buttermilk until you get a semi-wet paste that can be shaped into patties. Make patties or flattened balls about 2-1/2" in diameter.
- There are two ways you can cook these, either frying or baking.
- 1) to fry: Roll the patties lightly in the flour, breadcrumbs, or cornmeal. Heat oil over medium high heat in a heavy skillet. Fry quickly on each side until nice and brown. You may have to adjust heat down to prevent burning. Drain on paper towels and keep warm in oven.
- 2) to bake: Roll lightly in flour, breadcrumbs, or cornmeal. Grease a baking sheet well with oil. Place patties on baking sheet about 1 inch apart, and bake at 425 degrees about 15-20 minutes, turning once, until nicely browned.
