| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | Lemon | |
| 2 1/2 | ts | Grated Fresh Ginger |
| Salt and Pepper | ||
| 5 | tb | Oil |
| 6 | c | Watercress Leaves |
| 1 | Egg | |
| 15 1/2 | oz | Canned Salmon |
| 1 | Scallion; Chopped | |
| 2 | tb | Chopped Fresh Parsley |
| 1 1/2 | c | Dry Bread Crumbs (+3 Tablespoons) |
INSTRUCTIONS
Squeeze 1 1/2 Tbs juice from lemon into small jar. Add 1/2 tsp ginger, 3/4 tsp salt, 1/4 tsp pepper. Shake until salt dissolves. Add 3 Tbs oil, shake to combine. Remove tough stems from watercress; divide leaves among 4 plates. In large bowl, beat egg. Drain salmon, add to egg with remaining ginger, scallion, parsley, 1/2 cup bread crumbs, 1/2 tsp salt and 1/4 tsp pepper. Mix well and shape into 8 patties. In large non-stick frying pan, heat remaining oil over medium heat. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes. Recipe by: Candy Valencia Posted to TNT - Prodigy's Recipe Exchange Newsletter by Karen Deck <kdeck@island.net> on Aug 8, 1997
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