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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