Friday Features #recipe from the “C” of C.D. Hersh
As the “C” of C.D. Hersh I do the cooking around the homestead. Today I thought it would be nice to share a homey meal of salmon patties. This is my mother’s recipe, and quite frankly, I love it so much that I always put a few patties aside for breakfast. I even eat them cold. As kids, and when I could eat more carbs, these were served with white rice and gravy made from the oil and pan drippings. Nowadays I choose a more carb friendly side. I know the “D” loves these and I hope you’ll enjoy them too.
MOM’S SALMON PATTIES
2 eggs, lightly beaten
½ cup finely diced onion
1 cup finely diced celery
¼ cup yellow cornmeal
1 – 2 tbsp. vegetable oil
Drain salmon, leaving bones and skin in bowl. Add eggs and veggies and mix well. Add cornmeal and mix well.
Heat oil in skillet until it shimmers. Form patties using a 2-inch diameter spoon and fry in oil until golden brown on both sides. It may take 2 batches to cook all patties and you may need to add a bit more oil as they fry. Keep patties warm in a low temperature oven while your second batch cooks.
Makes 12 patties
After the dishes are done and you’re ready to relax, find a good book to read.
