2 (15 oz. ea.) cans boneless skinless salmon (do not drain)
1 (6 oz.) box cornbread mix (Jiffy)
1 egg
1 onion, finely chopped
1 tsp. salt
1 tsp. black pepper

Heat large frying pan with canola oil (about an inch deep of oil), medium heat.

In a mixing bowl combine salmon (undrained) and all other ingredients.

Drop large spoonfuls into the hot oil to make patties. Once browned on one side, turn them and brown the other side.

Note: I get them deeply brown to cook the onion thoroughly.

Place them on a paper towel lined platter once cooked to drain.

Suggested side dish: Pea salad

Submitted by: Diana Counts