These were definitely not your typical salmon patties. I jazzed up these little babies with some Tone's Tuscan Garlic seasoning.
I cooked some cornbread and purple hull peas to go alongside the salmon patties and it was the perfect Sunday afternoon meal. The one can of salmon gave 4 nice sized patties. But you could make them much smaller, say bite sized, and that would be a great little appetizer portion.
2 T. vegetable oil
1 can salmon, drained and skin and bones removed
1 egg, lightly beaten
2 T. self-rising flour
2 t. Tones Tuscan Garlic seasoning blend
2 t. minced onion
2 t. minced parsley
I used a cast iron skillet for frying these salmon patties. I find that it heats more evenly and, therefore, cooks them faster. Pour the vegetable oil into a large skillet and heat until it shimmers on medium high heat.
Break up salmon very finely with fork and then combine with the remaining ingredients. Shape into four or five patties and place into skillet. Lower heat to medium and cook 3 - 4 minutes per side until golden brown. Drain on paper towels and serve with lemon wedges.