| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(12-oz) salmon (up to) |
| 15 |
|
Squares saltine crackers |
| 1 |
|
Egg; slightly beaten |
|
|
Salt and pepper to taste |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Date: Tue, 20 Aug 1996 17:00:02 EDT
Hi Elizabeth... Kenny and I like our salmon cakes to taste like salmon, so
mine are very, very simple....
1. Empty a 12 oz. can salmon into a bowl, juice and all. Remove skin and
large bones.
2. Crush about 12-15 square saltine crackers into the bowl.
3. Add 1 slightly beaten egg
4. Add salt and pepper to taste
5. Shape into about 6 patties and fry over medium heat in a mixture of half
oil/half margerine. Fry until golden, then turn and fry other side.
6. Drain on paper towels.
Nope, no onion, no spices, nothing extra. We love them this way. I usually
fry them on my electric griddle and set the temperature at 325 degrees.
I recently did these with some leftover FRESH salmon that I'd cooked on the
grill. Those tasted more like crab cakes than salmon, but they were
wonderful.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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