INGREDIENTS:

1 CAN OF PINK SALMON (14 ¾ oz) FRYING PAN

¼ CUP ONION ½ Tsp SALT

VEGETABLE OR CONOLA OIL ½ Tsp PEPPER

1/8 CUP BELL PEPPER (OPTIONAL)

1 EGG

1 Tbs. FLOUR

2 Tbs. YELLOW CORNMEAL

DIRECTIONS:

IN A SIDE DISH COMBINE1/3 CUP CORNMEAL AND ¼ CUP OF FLOUR.

SCOOP INGREDIENTS INTO SMALL BALLS WITH A LARGE SPOON. ROLL BALLS INTO CORNMEAL/FLOUR MIXTURE AND PAT INTO PATTIES.

HEAT ½ CUP CRISCO VEGETABLE OR CONOLA OIL IN SKILLET HEAT TO MEDIUM HIGH. COOK ON MED HIGH FOR 4-5 MINUTES.

AND LOOK FOR EDGES TO BROWN THEN TURN AND REPEAT.

EXCELLENT SIDE DISH SUGGESTIONS:

GRITS, EGGS, BISCUITS

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