Kat's
Tex Mex Salmon Patties
8 ounces salmon, drained and flaked
1 package Mexican-style cornbread mix
1 egg, beaten
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup cilantro, chopped
1/4 cup celery, chopped
1/2 cup sour cream: regular, low calorie, or fat free
Combine salmon meat, cornbread mix, egg, onion, bell pepper, cilantro, celery
and sour cream in a large bowl. Form salmon mixture into 8 salmon cakes. Cover
and refrigerate until ready to fry.
Heat a skillet for 3 minutes on medium-high heat. Add 3 tablespoons canola oil
or butter to hot skillet. Fry 3 to 4 salmon cakes at a time for 3 minutes on
each side.
I'm always amazed that people will actually choose to sit in
front of the television and just be savaged by stuff that belittles their
intelligence.
- Alice Walker