Free And For Me

• 1 14.75 OZ. CAN ALASKAN PINK SALMON
• 2 GREEN ONIONS MINCED (SWEET ONIONS or YELLOW ONIONS)
• 1 TSP. FRESH ROSEMARY
• 1 RAW EGG
• 1/2 TSP. SALT
• 1/4 TSP. PEPPER
• 1/2 CUP SELF-RISING FLOUR
• 1/8 CUP CORNMEAL
• 1/2 TSP. CAYENNE PEPPER
• COOKING OIL – (VEGETABLE OIL- SUGGESTED)

• Open the can of salmon and drain the juice off.
• Pour the salmon in a large bowl.
• Remove the bones and skin. Set aside and discard.
• Add remaining ingredients and mix well.
• Pour oil in skillet about 1/2” high. Oil must be HOT.
• Put a small amount of crust in oil and once it floats and sizzles, your grease is hot and ready!
• Turn oil on medium heat.
• Use 1/8 cup of batter for each patty.
• Place each ball of batter in the skillet and fry 3 minutes. ( I like to use a cast-iron skillet)
• After you flip the patty, use a spatula and press patties well and fry 2 more minutes or until brown.
• Remove the patties with tongs and place them on a paper towel-covered platter or plate. 

When I was growing up, my mother would pair salmon croquettes with potatoes and biscuits as the sides.   Although I have a different recipe than she does, I like to eat them with the same sides.   Of course, I am paying for it the next day.  This meal does not include in veggies.  I have now decided to make them at least once a year.

I hope you enjoy the recipe!