| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cracker crumbs; crumbled fine |
| 1 |
cn |
(8-oz) pink salmon |
| 1 |
|
Egg |
|
|
Salt |
|
|
Red or black pepper to taste |
| 1 |
|
Lemon; juice of |
| 2 |
tb |
Worcestershire |
| 1/3 |
c |
Ketchup |
| 1 |
|
Egg white; slightly beaten |
| 1 |
c |
Cracker crumbs |
INSTRUCTIONS
Combine 1 cup crumbs with all other ingredi- ents, except egg white and
other cup crumbs. Shape mixture into rounds or patties. Dip each into egg
white; roll in crumbs. Fry in deep fat. Drain. Serve hot.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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