Salmon patties, soup beans, cornbread and fried potatoes

That sounds like a delicious, hearty meal! Here’s a recipe for each dish you mentioned:

Salmon Patties

Ingredients:

• 1 can (14.75 oz) salmon, drained and flaked

• 1/2 cup breadcrumbs (or crushed crackers)

• 1/4 cup finely chopped onion

• 1/4 cup chopped parsley (optional)

• 1 egg, beaten

• 1 tsp Dijon mustard (optional)

• 1 tsp lemon juice

• Salt and pepper, to taste

• 2 tbsp vegetable oil (for frying)

Instructions:

1. In a large bowl, combine the salmon, breadcrumbs, onion, parsley, egg, Dijon mustard (if using), lemon juice, salt, and pepper.

2. Mix everything together until fully combined. You can add a little more breadcrumbs if the mixture is too wet.

3. Shape the mixture into small patties, about 2-3 inches in diameter.

4. Heat vegetable oil in a skillet over medium heat. Fry the patties for 3-4 minutes per side, or until golden brown and crispy.

5. Remove from the skillet and drain on paper towels. Serve hot.

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Soup Beans (Southern Style)

Ingredients:

• 1 lb dry pinto beans (or any beans of your choice)

• 1 ham hock, smoked ham, or bacon for flavor (optional)

• 1 medium onion, chopped

• 3-4 cloves garlic, minced

• 1 bay leaf

• 1 tsp salt (to taste)

• 1/2 tsp black pepper

• 1/2 tsp chili powder (optional)

• 4-6 cups water or broth

Instructions:

1. Rinse and soak the beans overnight in plenty of water. If you’re short on time, you can use the quick soak method: cover the beans with water, bring to a boil, then remove from heat and let them sit for 1 hour.

2. Drain and rinse the beans.

3. In a large pot or Dutch oven, add the beans, ham hock (or bacon), onion, garlic, bay leaf, and water or broth. Bring to a boil over medium-high heat.

4. Reduce heat to low and simmer for about 1.5 to 2 hours, stirring occasionally. Add more water as needed to keep the beans covered.

5. Season with salt, pepper, and chili powder (if desired). Continue cooking until beans are tender and the soup has thickened slightly.

6. Remove the ham hock (if used), shred any meat, and return it to the pot. Serve hot with cornbread!

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Cornbread

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar (optional)

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup buttermilk

• 1/4 cup melted butter

• 1 egg

Instructions:

1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, whisk together the buttermilk, melted butter, and egg.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Let it cool slightly before slicing and serving.

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Fried Potatoes

Ingredients:

• 4-5 medium potatoes (Russet or Yukon Gold work well)

• 2 tbsp vegetable oil or butter

• 1 medium onion, thinly sliced

• Salt and pepper, to taste

• Optional: paprika, garlic powder, or herbs for extra flavor

Instructions:

1. Peel and slice the potatoes into thin rounds or cubes, depending on your preference.

2. Heat oil or butter in a large skillet over medium heat.

3. Add the potatoes to the skillet and cook for 10-15 minutes, stirring occasionally, until they start to get golden and crispy.

4. Add the onions and cook for another 5-7 minutes, until the onions are soft and the potatoes are crispy.

5. Season with salt, pepper, and any other seasonings you like.

6. Serve hot as a delicious side to your salmon patties and beans!