Fried Salmon Patties in 20 Minutes

Instructions:

1. In a large bowl, flake the drained salmon with a fork until no large chunks remain.
2. Stir in the diced onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper.
3. Whisk in the beaten egg until the mixture is evenly moistened.
4. Fold in the crushed crackers and cornmeal, stirring gently until combined.
5. Shape the mixture into 8 equal patties (about 1 inch thick), pressing firmly with the palm of your hand to pack the proteins.
6. Optional: Chill the patties in the refrigerator for 20 minutes to set the binder.
7. Heat vegetable oil in a skillet over medium-high heat until it shimmers.
8. Fry patties for 3–5 minutes per side without moving them until a deep mahogany color develops and the center feels firm.