I was looking for a moist, nutritious muffin for breakfast. This has such a delicious and wet texture thanks to the carrots. Several ingredients can be used or excluded from this recipe according to taste and preferences; common additions include raisins, ground nuts, or chocolate chips.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 patties |
Ingredients
- 1 (15 ounce) can salmon, drained and liquid reserved
- ⅓ cup chopped onion
- 1 egg
- ½ cup all-purpose flour, or more as needed
- 1 ½ teaspoons baking powder
- 2 cups shortening, or more as needed
- ¼ cup cornmeal, or as needed
Instructions
- Mix salmon, onion, and egg together in a bowl; stir in flour. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Add more flour if mixture is too soft. Add more reserved salmon liquid if mixture is too firm. Shape salmon mixture into small patties.
- Heat shortening in a skillet over medium heat.
- Spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides.
- Fry patties in the hot shortening until golden brown, about 5 minutes per side. Transfer patties to a paper towel-lined plate using a slotted spoon.
- You can add different seasonings or fresh herbs to taste. I sometimes add red bell pepper for color.
- The baking powder gives the patty a lighter taste and the cornmeal gives it a crispier crust.
- Oil can be substituted for the shortening for frying if desired.
- The nutrition data for this recipe includes the full amount for the cornmeal. The actual amount consumed will vary. We have determined the nutritional value of shortening for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, and ingredient density.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 580 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I made it but added couple tablespoons of ketchup and a teaspoon of mustard turned out great I’ll cut back on the onions next time I used a large one
I use instant potato flakes instead of corn meal. Yummy
Everyone loved them. I used cracker meal instead of flour or corn meal, an they were even lighter than expected!
I made this and it was very easy, so points for that. Everyone’s taste is different, but for me it tastes under seasoned. I think either there needs to be more seasoning or a flavorful sauce paired with it. I would make this again, but with some tweaks. I would add some cyan, salt or seasoned salt, maybe a little garlic or lemon juice. With that said, the outside turned out nice and crispy creating a wonderful crunch, while the inside was moist and tender. Adding the salmon juice was a fantastic idea.
I’ve made this for my family a couple of times and they love it!