Ingredients:
1 (6 oz) drained can of skinless and boneless pink salmon.
2 tbsps of diced onion.
A good pinch of salt and pepper.
1 large egg.
1 tbsp of buttermilk.
2 tbsps of cornmeal.
4 tbsps of all purpose flour.
Vegetable oil for frying.
Directions:
Mix together the salmon, onion, salt and pepper in a bowl and mix in the egg, buttermilk, cornmeal and flour until well combined.
In a medium iron skillet, heat ¼ of vegetable oil over medium high heat and drop spoonfuls of the salmon mixture and flatten out just a tad.
Continue reading directions on the next page
Lemon Garlic Butter Chicken and Green Beans
Avoid Ginger if You Have These Problems!
How To Make Ruth’s grandmother’s pie crust
LEMON AND GARLIC CLOVES IN A JAR
I served this dish for a potluck, and friends couldn’t stop eating it
creamy-strawberry-apple-punch
Laurel under the pillow: the ancient custom of grandparents that did not deserve to be forgotten
Strawberry Cream Cheese Loaf: A Sweet and Velvety Delight
Black seed and honey to boost immunity and healing
