0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Eggs French Fish, Appetizers, Main dish, Seafood 2 Servings

INGREDIENTS

1 pt Canned salmon or freshly cooked (preferably sockeye)
2 Eggs
1 tb Onion, finely minced
1/2 c Flour or flour\ crackers mix
1 ts Baking powder
Salt and pepper to taste

INSTRUCTIONS

Drain juice from the salmon and retain. Mince salmon, removing dark skin,
add well beaten eggs and retained salmon juice, flour, salt, pepper and
baking powder. Mix well and drop by the spoonful (or chill and shape into
oblong oyster shapes) into hot oil. Turn in order to brown both sides.
Serve with french fries, coleslaw and tarter sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?