| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Wisconsin |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Salmon; (15 oz cans) ( I usually use 1 red and 1 pink salmon) |
| 4 |
|
Eggs |
|
|
Salt and pepper to taste |
|
|
Bread crumbs or matzo meal |
| 2 |
|
Potatoes –cut in 1/4's |
| 2 |
|
Carrots; cut in pieces |
| 1 |
lg |
Onion; dice |
INSTRUCTIONS
Mr son has surprised us by flying flying in, from Wisconsin, for the
weekend. What a perfect Shavout, as his favorite dishes are Salmon
Crochettes and Blintze Souffle..
Cook the potatoes and carrots till soft. Drain and mash. Drain canned
salmon and remove the bones. Add carrot and potatoe mixture along with the
monced onions, salt, pepper and eggs. Add just enough bread crumbs to hold
mixture together.
Originally, years ago, I would fry the patties in oil. Now, I place the
patties on a cookie sheet and bake in a 375* oven. Place a pat of margarine
or butter under each patty and on top. Cook till each side is brown and
crisp.
Posted to JEWISH-FOOD digest by hedyg@mediaone.net on May 29, 1998
A Message from our Provider:
“Find God and you find everything”