Nanny's Salmon Patties

Nanny’s Salmon

 Patties

My mother in law makes these wonderful Salmon
 Patties. They have great texture: The outside has a crispy crust, but the inside is moist and delicious.

In a medium size bowl:                                  

15 oz. can salmon with juice (there should be about 1/4 cup juice   in the can)

de-bone (round bones and skin removed). Mash with hands, to crush any fine bones.

Add 1 large egg

¼ cup self-rising flour

½ cup self rising cornmeal

¼ cup water, if there’s not much juice in the can you may need 1 or 2 TBSP. more (Should be the consistency of thick oatmeal.

Mix all ingredients together with a serving spoon.

Frying pan with ¼” of oil, heated to about 355⁰.
Sprinkle a few drops of water into oil. If it sizzles it is ready to fry. 

Taking a large serving spoon, roll the mixture,
against the side of the bowl to create a smooth scoop of salmon.

 Place salmon in oil, take the back of spoon and flatten the top of the Pattie, then flip when the bottom is brown.

Flip Patti away from you in case oil splatters. 

Cook until golden brown. Drain on paper towel.

May need small amount of oil added before you add next batch of Patties.

My husband’s family makes a syrup butter to dip these into.

½ butter, ½ cane syrup, mash with fork to combine.

I like this butter on my biscuits.