Prep the Salmon:
Drain the canned salmon thoroughly. Check for and remove any bones or skin, then flake the salmon with a fork in a large bowl.
Mix the Ingredients:
Add the eggs, onions, bell peppers, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, and black pepper to the salmon. Stir everything together until well mixed.
Add Binder:
Fold in the crumbled slice of bread. If the mixture feels too wet or loose, gradually add flour (start with 2 tablespoons and go up to Ā¼ cup as needed) until it holds together and can be shaped into patties.
Form Patties:
Divide the mixture into 4 equal portions and form into patties, pressing firmly to hold their shape.
Fry the Patties:
Heat a few tablespoons of oil or shortening in a skillet over medium heat. Once hot, place the patties in the skillet and cook for 4ā5 minutes per side, or until deep golden brown and crispy.
Drain & Serve:
Remove from the skillet and let drain briefly on paper towels to absorb excess oil. Serve warm, either on their own or on a bun as a sandwich.
