| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | French | Fish, Appetizers, Main dish, Seafood | 2 | Servings |
INGREDIENTS
| 1 | pt | Canned salmon or freshly cooked (preferably sockeye) |
| 2 | Eggs | |
| 1 | tb | Onion, finely minced |
| 1/2 | c | Flour or flour\ crackers mix |
| 1 | ts | Baking powder |
| Salt and pepper to taste |
INSTRUCTIONS
Drain juice from the salmon and retain. Mince salmon, removing dark skin, add well beaten eggs and retained salmon juice, flour, salt, pepper and baking powder. Mix well and drop by the spoonful (or chill and shape into oblong oyster shapes) into hot oil. Turn in order to brown both sides. Serve with french fries, coleslaw and tarter sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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