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Monday, August 6, 2012

Southern Salmon Cakes

Total Time: 15 mins

Prep Time: 5 mins
Cook Time: 10 mins


 1 (15 ounce) can cooked pink salmon (bones removed) 

 1/2 medium onion, chopped fine 

 1/2 green bell pepper, chopped fine

 1 egg, beaten

 2 dashes hot sauce salt and pepper

 1/4 cup fine plain breadcrumbs 

 2 teaspoons dried parsley

 1 teaspoon garlic powder

 1/4 cup flour 

 1/4 cup yellow cornmeal oil, for pan frying


Mix the first 9 ingredients well. Pat into flat cakes. Mix the flour and cornmeal together and coat the cakes one at a time (as you need them for frying). Heat about 1/2 inch of oil in a pan and fry cakes until golden brown on both sides. Remove and drain. Repeat until all cakes are made. As you remove them from the oil, sprinkle with salt and pepper--and if you want a bite to it, a little cayenne on it.

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