| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) Alaska salmon |
| 2 |
c |
Torn bread slices |
| 1/3 |
c |
Minced onions |
| 1/4 |
c |
Milk |
| 2 |
|
Eggs |
| 2 |
tb |
Minced parsley |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Fresh dill -or- |
| 1/4 |
ts |
Dried |
| 2 |
tb |
Olive oil |
|
|
Pepper |
|
|
Flour |
INSTRUCTIONS
From: Fran <frich@TENET.EDU>
Date: Tue, 20 Aug 1996 13:01:00 -0500
Here's mine, which is going in our soon-to-be-published Herb Society
cookbook. By Fran Rich.
Drain salmon, reserving 2 tablespoon liquid; flake. In large bowl, combine
all ingredients except flour and oil; mix well. Shape into 6 patties. Coat
with flour. Saute both sides in oil until golden brown. (Can also shape
into loaf and bake at 350 degrees for 45 minutes.) Serves 6.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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