0
(0)
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

A Message from our Provider:

“No one has been misunderstood like God”

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?