A west coast favourite with a delightful cornmeal crunch.
2 cans (7.5 oz/213 g) salmon
1 cup soft breadcrumbs
1⁄4 cup milk
2 eggs, lightly beaten
1 cup cornmeal
1 tbsp vegetable oil
- Drain cans of salmon, reserving approximately 2 tbsp liquid. Flake salmon into a large bowl. Add reserved liquid and remaining ingredients, except cornmeal and oil.
- Gently mix, then form into patties. Coat patties with cornmeal.
- Heat frying pan to medium. Add oil and pan-fry patties for approximately 4 minutes per side, until crisp and brown on the outside and warmed through.