Open the canned salmon and put it in a colander in the sink to drain.
Remove the large bones if you don’t want them. However, they are still edible.
Flake the salmon with a fork.
Place the flaked salmon in a large bowl.
Add two whole eggs.
Add chopped onions and peppers.
Add cornmeal
Add the salt
Add the garlic powder
Add the mayonnaise
Add Worcestershire sauce
Add Texas Pete’s Hot Sauce
Add ground black pepper
Crumble the slice of bread and put it in the bowl.
Gently mix the ingredients together, without overworking.
If the mixture is very wet, add flour if necessary to adjust the consistency.
Divide and form the mixture into four patties. Set aside.
Heat a skillet over medium heat and add shortening or oil for frying.
Place the patties in the pan and brown the bottom.
Gently turn the patties over and brown the other side.
When both sides are golden, remove from the pan and drain on paper towels.
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