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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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SINCE pinto beans and mashed potatoes were our usual daily fare, salmon was a special treat on Sundays. We ate these cakes fast as Mama could fry them—she couldn't get them off the griddle fast enough. Ingredients:
2 eggs |
1/4 cup heavy whipping cream |
1/4 cup cornmeal |
2 tablespoons sliced green onions |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
pinch pepper |
1/2 teaspoon salt, optional |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
1 to 2 tablespoons butter |
Directions:
1. In a small bowl, beat eggs. Stir in the cream, cornmeal, green onions, flour, baking powder, pepper and salt if desired. Flake salmon into bowl; blend gently.
2. Melt butter in a large nonstick skillet or griddle over medium heat. Drop salmon mixture by 1/3 cupfuls into butter. Fry in batches for 5 minutes on each side or until lightly browned. Serve warm. Yield: 3-4 servings (six patties).
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