Salmon Patties Tammy Style
This is a recipe that I grew up eating, and this is how my mama made salmon patties minus the onions and cayenne. I added those to ingredients and they make them even better!
I just love sharing these recipes and you all have made my life so sweet knowing my mama has had not only an impact on my life, but on the lives of others.
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family. Chris & Tammy Nichols
I just love sharing these recipes and you all have made my life so sweet knowing my mama has had not only an impact on my life, but on the lives of others.
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family. Chris & Tammy Nichols
Salmon Patties
Salmon Patties
14.75 OZ. CAN ALASKAN PINK SALMON
2 GREEN ONIONS MINCED
1 RAW EGG
1/2 TSP. SALT
1/4 TSP. PEPPER
1/2 CUP SELF-RISING FLOUR (WHITE-LILY)
1/8 CUP SELF-RISING CORNMEAL MIX (WHITE-LILY)
OPTION: 1/2 TSP. CAYENNE PEPPER
SKILLET
COOKING OIL
Open salmon and drain Put salmon in a large bowl. Pick out bones and skin and discard. If you like a fishy taste, leave in the skin and/or bones. Add remaining ingredients and mix well with a fork.
Put oil in skillet about 1/2” high. Oil must be HOT. Put a small amount of batter in oil and once it floats and sizzles, grease is hot and ready! Turn oil on medium heat. Use 1/8 cup of batter for each patty. Place each clump of batter in the skillet and fry 3 minutes. Flip it, take a fork or spatula and press patties well. Fry 2 more minutes or until brown. Take out with tongs and place on a paper towel covered platter/plate. Serve with two vegetables.
“This video tutorial is one of our most popular ones on YouTube. Most people love the recipe and leave great comments. I hope you give these a try, even if your mama made them differently.” -Tammy
14.75 OZ. CAN ALASKAN PINK SALMON
2 GREEN ONIONS MINCED
1 RAW EGG
1/2 TSP. SALT
1/4 TSP. PEPPER
1/2 CUP SELF-RISING FLOUR (WHITE-LILY)
1/8 CUP SELF-RISING CORNMEAL MIX (WHITE-LILY)
OPTION: 1/2 TSP. CAYENNE PEPPER
SKILLET
COOKING OIL
Open salmon and drain Put salmon in a large bowl. Pick out bones and skin and discard. If you like a fishy taste, leave in the skin and/or bones. Add remaining ingredients and mix well with a fork.
Put oil in skillet about 1/2” high. Oil must be HOT. Put a small amount of batter in oil and once it floats and sizzles, grease is hot and ready! Turn oil on medium heat. Use 1/8 cup of batter for each patty. Place each clump of batter in the skillet and fry 3 minutes. Flip it, take a fork or spatula and press patties well. Fry 2 more minutes or until brown. Take out with tongs and place on a paper towel covered platter/plate. Serve with two vegetables.
“This video tutorial is one of our most popular ones on YouTube. Most people love the recipe and leave great comments. I hope you give these a try, even if your mama made them differently.” -Tammy
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
Soul food, Southern recipes, Learn how to cook, CVC cooking videos
Collard Valley Cooks participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.
Collard Valley Cooks doesn't offer digital content for sale on any other website. You may obtain legal copies of digital content through our website here. If you purchase from another source, keep in mind that it isn't a legal copy of digital content and your information may not be secure. This website is a secure website.
©2023 Collard Valley Cooks LLC, All Rights Reserved.