Ingredients
-
1 pound boneless, skinless salmon fillets
-
½ cup baking mix (such as Bisquick)
-
½ cup diced onion
-
¼ cup diced red bell pepper
-
¼ cup freshly chopped parsley
-
1 large egg
-
3 cloves garlic, minced
-
½ teaspoon Worcestershire sauce
-
¼ teaspoon seasoned salt
-
¼ teaspoon seafood seasoning (such as Old Bay)
-
⅓ cup cornmeal
-
2 tablespoons vegetable oil
Directions
- Finely chop the salmon using a food processor.
- Transfer salmon to a bowl. Add baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning; mix well until well combined.
- Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. Refrigerate the patties for 15 minutes.
- Heat vegetable oil in a skillet over medium heat. Place cornmeal into a shallow dish and dredge each patty in cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
- Cook patties in the oil until golden and cooked through, working in batches, about 3 to 4 minutes per side.
