Begin by opening the can of salmon and draining it well. Transfer it to a mixing bowl and gently flake it with a fork, removing any large bones if desired.
Add the chopped onion, cornmeal, flour, egg, and mayonnaise to the bowl. Stir everything together until you get a thick, cohesive mixture. It should hold together easily when pressed.
Season with black pepper and a pinch of salt if needed. If you’re adding extras like parsley or paprika, mix them in now.
Using your hands or a spoon, shape the mixture into small patties, about the size of your palm. Press them firmly so they don’t fall apart أثناء الطهي.
Heat the oil in a skillet over medium heat. You’ll know it’s ready when a small bit of mixture sizzles gently on contact.
Carefully place the patties into the hot oil, leaving space between each one. Avoid overcrowding the pan.
Fry for about 3–4 minutes on each side, or until they develop a deep golden-brown crust. Flip only once to keep them intact.
Once crispy and cooked through, transfer the patties to a plate lined with paper towels to absorb excess oil.
Let them rest for a minute or two before serving. The aroma will be warm and inviting, with a hint of toasted cornmeal and savory salmon.
Recipe Details
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
Swap mayonnaise with Greek yogurt for a lighter version with a slight tang.
Use crushed crackers instead of flour for a different texture.
Add a dash of hot sauce or cayenne pepper for a spicy kick.
Try fresh cooked salmon instead of canned for a more delicate flavor.
