| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
|
Main dish, Appetizers, Seafood |
4 |
Servings |
INGREDIENTS
| 15 1/2 |
oz |
Salmon ; drained and flaked |
| 2 |
|
Egg; beaten |
| 1 |
c |
Bread crumbs;dry divided |
| 1/4 |
c |
Green onion; chopped |
| 2 |
tb |
Lemon juice |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Vegetable oil |
INSTRUCTIONS
In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions,
lemon juice, and pepper until well-blended. Shape into 4 patties, about
3/4" thick; coat with remaining bread crumbs. Place patties on
wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med.
heat. Add patties and cook 5 min. per side until browned; drain on paper
towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped
dill and a pinch of salt and pepper. Cover and chill 30 min. before
using. Makes 1 cup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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