°1-12 oz salmon pink can
°2 – whole eggs
°1/4 cup chopped onion
°1/4 cup chopped bell pepper
°2- Tsp yellow corn flour
°1/2 tsp salt
 °1/2 - tsp of garlic powder
°2 – tsp mayonnaise
°1 – 1 teaspoon of Texas Pete hot sauce
°1/2 – teaspoon of black pepper
°1- a tranches crumbled white bread
°1/4 c flour, adding as needed to adjust consistency
* Directions  :

Open the canned salmon and place it in a colander in the sink to drain.
Remove any large bones if you don't want them. Yet it is edible. Peel the salmon with a fork. Placing peeled salmon in a large mixing bowl. Add 2 whole eggs Add chopped onion and chopped bell pepper Add cornmeal Add salt Add garlic powder Add mayonnaise Add Worcestershire sauce Add Texas Pete hot sauce Add ground black pepper Chop a slice of bread and place it in a bowl.  mixing ingredients together, do not overwork. If the mixture is too wet, add more flour as needed to adjust the texture. Divide and shape the mixture into four small pieces. Sit sideways. Heat a skillet over medium heat and add ghee or oil for frying. Putting pancakes in the pan, brown bottom. Gently flip the pancakes and brown the other side. When browned on both sides, remove from skillet and place on a paper towel.