| 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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