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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A really flavorful salmon patty. A little prep work required but definitly worth the time and effort. I like that there is no mayo in this recipe and you really don't need/miss it. Ingredients:
2 (14 1/2 ounce) cans salmon |
1/2 cup red onion, chopped |
0.5 (11 ounce) can canned corn niblets |
2 garlic cloves, minced |
1/2 cup flour |
1/2 cup yellow cornmeal |
olive oil |
4 ounces frozen salad shrimp, thawed |
2 eggs |
1 tablespoon dried thyme, crushed in my hand |
1 tablespoon onion powder |
1 tablespoon parsley |
1 tablespoon garlic powder |
1 tablespoon dried rosemary, crushed in my hand |
2 teaspoons creole seasoning |
1 cup breadcrumbs, garlic flavored |
Directions:
1. Lightly saute onions, garlic and corn in about 2 Tbs of olive oil.
2. Put into a large bowl.
3. Add the shrimp to the bowl.
4. Add the salmon, drained and deboned and flake with fork.
5. Add eggs, flour, cornmeal and the seasonings.
6. My seasonings are approximate. I use enough Emeril's Original Essence to cover the top, all of the seasonings listed and then I add 3 grinds of fresh ground black pepper.
7. Put bread crumbs on a plate.
8. Heat approx 3 Tbs olive oil in the same pan that you used to saute the veggies. (I use cast iron.).
9. Mix all of the ingredients in the bowl together well and then form into patties.
10. Coat in bread crumbs and cook until deep brown on both sides.
11. I always fry a little pattie first to taste the spices in the mixture.
12. When they are done I put them on a cooling rack on a tray in a warm oven.
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