🐟🧆 OLD-FASHIONED SOUTHERN SALMON PATTIES 🧆🐟This is the ultimate “pantry meal” that tastes like a million bucks! 😋✨ Whether you call them patties or croquettes, these crispy golden rounds are a true Southern classic.They are simple to make, budget-friendly, and guaranteed to bring back memories of Grandma’s kitchen! 👵🍳🛒 INGREDIENTSThe Star: 1 can (14.75 oz) Pink Salmon (drained, skin and bones removed if preferred)The Binder: 1 Large egg, lightly beatenThe Crunch: 1/3 cup Cornmeal + 1/3 cup Crushed crackers (Ritz or Saltines)The Aromatics:1/4 cup Finely diced onion1/4 cup Finely diced green bell pepper (optional, for flavor)2 tbsp Fresh parsley, choppedThe Seasoning:1 tsp Lemon juice1/2 tsp Garlic powder1/2 tsp Black pepperA pinch of Cayenne pepper (for that Southern soul 🌶️)For Frying: 1/4 cup Vegetable oil or Butter👩🍳 INSTRUCTIONS1️⃣ The Prep: Drain your salmon well. Place it in a medium bowl and flake it with a fork.2️⃣ The Mix: Add the beaten egg, diced onion, bell pepper, lemon juice, and all your seasonings. Stir in the crushed crackers and cornmeal until the mixture holds together.3️⃣ The Rest: Let the mixture sit for 10 minutes. This allows the crackers and cornmeal to soak up the moisture, which keeps the patties from falling apart in the pan! ⏳4️⃣ The Form: Shape the mixture into 6 to 8 even-sized patties (about 1/2 inch thick).5️⃣ The Sizzle: Heat your oil in a cast-iron skillet over medium heat. You want it hot enough that the patty sizzles immediately!6️⃣ The Fry: Carefully place the patties in the skillet. Fry for 3–4 minutes per side until they are a deep, beautiful golden brown and crispy.7️⃣ Drain: Place on a paper towel-lined plate to remove any excess oil.💡 PRO TIPS:To Bone or Not to Bone? Traditional Southern cooks often leave the tiny bones in because they are soft and packed with calcium, but feel free to remove them for a smoother texture! 🦴The “Flour” Swap: If you don’t have c
