Salmon patties became a Southern staple in the early 1920’s after chain grocery stores such as Piggly-Wiggly made canned food even cheaper and more available to working class Southerners. They were a regular feature of weekday suppers when I was growing up in the 1960s, and are considered by many to be a soul food classic.
- 1 can of pink salmon
- 1 egg
- 1 /2 Cup fresh bread crumbs
- 1 teaspoon Old Bay Seasoning
- salt and pepper to taste
- Vegetable Shortening for frying
Pick any bones out of salmon.In a mixing bowl, beat egg and add salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and press flat with a spatula.Cook until golden brown on each side, about 3 to 5 minutes.
© 2001 Rick McDaniel