Golden brown outside, creamy and savory inside. Excellent in salads or served with hot biscuits. This recipe is a variation of my dear Aunt B.’s Salmon Patties. Recipe by Aunt B. Photography by Beverly Davis. Both for CornbreadMillionaire.com.
In large bowl, combine salmon with juice, cornbread crumbs, flour, egg, 3 tablespoons of evaporated milk, salt, and black pepper to taste.
Stir mixture. Should be slightly smooth with lumps of cornbread crumbs. If not, add 1 more tablespoon of evaporated milk. Stir and set aside.
Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
Make a croquette by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
Drain on paper towels. Serve hot.
VARIATION: Use chopped scallions instead of chopped white onions. Add 3 tablespoons of finely grated bell peppers, 1/4 teaspoon of minced garlic, and 1/4 teaspoon of smoked paprika to mixture before frying.