INSTRUCTIONS:
1. Prepare the salmon: Open the 2 cans of salmon and drain well. Place the salmon in a large mixing bowl. Flake it with a fork, removing any large bones or skin if preferred (the small bones are soft and edible).
2. Mix the ingredients: Add the finely diced onion, eggs, mayonnaise, cornmeal, flour, salt, pepper, and garlic powder (if using) to the bowl. Stir everything together until well combined. The mixture should be moist but hold together when shaped—if it’s too dry, add a bit more mayonnaise; if too wet, add a little more cornmeal.
3. Form the patties: Shape the mixture into 10-12 round patties (about 1/2-inch thick).
4. Fry the patties: Heat about 1/4 inch of oil in a large skillet over medium heat. Once hot, add the patties in batches (don’t overcrowd the pan). Fry for 3-4 minutes per side until golden brown and crispy.
5. Drain and serve: Remove the patties to a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides like tartar sauce, coleslaw, or mashed potatoes.
Enjoy this timeless Southern staple!
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