"This was my mother's favorite, original, quick meal recipe to be served with spaghetti & cole slaw" … Ramblin Rose Kelly, Chicago Blues Woman


1 can Pink Wild Alaskan Salmon (approx. 15 oz.) Or 2 cups of flaked, fresh cooked salmon
1/2 medium onion
1/2 medium bell pepper
1 clove garlic (Optional)
1 large egg
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 cup white or yellow corn meal (Finely crushed cornflakes can be substituted for corn meal)
Olive oil


shallow bowl
wax paper
skillet or deep fryer


Empty salmon into bowl, use fork to flake salmon apart into tiny pieces Finely chop onion, bell pepper & garlic, then add to salmon Add egg, salt, black pepper, cayenne pepper to salmon, mix & mash thoroughly Form salmon patties by hand or use the rim of a glass, etc. Spread corn meal on wax paper, sprinkle with paprika, then coat each patty with corn meal Fry in moderate amount of hot olive oil or spray entire patty with PAM and Bake in 350o oven until golden brown Makes 5 Patties (Um! Um! Yummy! ) Mississippi Mama Kelly served these croquettes as a meal with spaghetti and Cole slaw but I sometimes make them smaller and serve them as an appetizer with a little Cajun rémoulade sauce on the side. I make about 10 small patties or if it's a party where people will be standing up eating, I make 20 little balls and serve on toothpicks or skewers

Rémoulade Ingredients:

1/2 teaspoon Cajun spice mix
1/4 teaspoon Cayenne
1 cup mayonnaise
1/2 teaspoon dry mustard power
1 tablespoon dill cucumber pickle, chopped fine

Just whip it up in a bowl and serve as a sauce for the patties or as a dip for the balls

Source by Pamela L. Holden


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