°1-12 oz pink salmon box
°2 – whole eggs
°1/4 cup chopped onion
°1/4 cup chopped bell pepper
°2- Meal tsp yellow corn
°1/2 tsp salt
°1/2 – tsp garlic powder
°2 – tablespoons of mayonnaise
°1 – teaspoon Worcestershire sauce
°1 – 1 teaspoon Texas Pete Hot Sauce
°1/2 – tsp black pepper
°1- a slice of crumbled white bread
°1/4 cup flour, add slowly as needed to adjust consistency
* Directions :
Opening canned salmon & placing it in a colander in sink to drain it.
Remove any large bones if you do not want to. However it is edible. Peel the salmon with a fork. Place the peeled salmon in a large mixing bowl. Add 2 whole eggs Add chopped onion and chopped sweet pepper Add corn meal Add salt Add garlic powder Add mayonnaise Add Worcestershire sauce Add Texas Pete hot sauce Add ground black pepper Chop slice of bread and place in bowl. Gently mix the ingredients together, do not overwork. If mixture is too wet, add flour as needed to adjust texture. Divide and shape the mixture into four small pieces. Sit aside. Heat a frying pan over a medium heat and add ghee or oil for frying. Put the pancakes in the pan, brown the bottom. Carefully flip the pancakes and brown the other side. When brown on both sides, remove from pan and lay on a paper towel.