| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Latimes3 | 4 | servings | |
INGREDIENTS
| 1 | lb | Poached or grilled salmon; flaked |
| 2 | Green onions; sliced thin | |
| 1 | Corn ear; (kernels removed) | |
| (or 1/2 cup canned corn; drained) | ||
| 1 | Carrot; shredded | |
| 2 | tb | Bread crumbs |
| 1/4 | c | Mayonnaise |
| Salt and pepper | ||
| 1 | Egg | |
| 2 | tb | Oil |
INSTRUCTIONS
Mix salmon, green onions, corn, carrot, bread crumbs and mayonnaise thoroughly in mixing bowl. Season to taste with salt and pepper. Beat egg separately and add it to salmon, mixing until thoroughly incorporated. Salmon should hold its shape when patty is formed. If it is too loose, use your hands to gently knead mixture until it has less coarse consistency. If mixture is still too dry, add 1 to 2 more tablespoons mayonnaise and mix to incorporate. Form the salmon mixture into 4 patties. Heat nonstick skillet over medium heat. When hot add oil and swirl to coat the bottom. Cook patties until golden on 1 side, 4 to 5 minutes, turn and cook the other side until golden, 4 to 5 minutes. Yields 4 patties. Each patty: 410 calories, 343 mg sodium, 113 mg cholesterol, 22 grams fat, 17 grams carbohydrates, 35 grams protein, 0.37 grams fiber Recipe Source: Los Angeles Times - 11-04-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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