January 7, 1998
From Rosemarie Erby, Gary
Makes 9 patties
1 (14.75-ounce) can salmon, drained and boned
1/2 cup yellow cornmeal
1 tablespoon flour
1/2 cup broccoli florets, chopped fine
1 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1 medium onion, chopped fine
2 eggs, slightly beaten
Dash of salt
1/2 cup vegetable oil
Gravy:
2 level tablespoons flour
1/4 teaspoon black pepper
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1. To prepare salmon patties: In a medium bowl, combine salmon, cornmeal, flour, broccoli, lemon juice, garlic, oregano, onion, eggs and salt; mix well. With your hands, form mixture into 9 patties, using 1/3 cup per patty.
2. Heat oil in a large skillet over medium heat. Fry patties in hot oil until browned and crisp, about 10 minutes per side. Drain on paper towels. Keep patties warm in a 200-degree oven while preparing gravy.
3. To make gravy: Drain all but 4 tablespoons of oil from the skillet. (If less than 4 tablespoons remains, add enough oil to equal 4 tablespoons.) Heat oil in the same skillet over medium-high heat. Whisk in flour and cook, stirring, until mixture turns deep brown, about 5 to 7 minutes (do not let burn).
4. Slowly whisk in 2 cups of water, stirring until smooth. Add pepper and mushroom soup; stir until well-blended and smooth. Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
5. Serve hot with salmon patties.