| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Richard in, Fish and se | 6 | Servings | |
INGREDIENTS
| 2 | cn | Salmon; (15 1/2 Oz Cans) |
| 1 | c | Fine Cracker Crumbs; Unsalted Preferred |
| 2 | lg | Eggs |
| 1/4 | c | Finely Chopped Onion |
| 1/4 | c | Finely Chopped Celery |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | tb | Liquid Smoke Flavoring |
| 1 | ts | Dill Weed |
| Flour For Light Dredging | ||
| Vegetable Oil |
INSTRUCTIONS
Combine the ingredients except oil and flour, mix. Shape into twelve 1/2" thick patties. At this point I lightly dredge the patties in flour to make a crisper golden crust. Place on a platter, cover with plastic wrap and refrigerate for at least one hour. Heat a thin layer of oil to sizzling. Cook the patties without crowding until nicley golden brown on each side (about 5 min. per side). The liquid smoke gives them a wonderful smoked salmon flavor for a fraction of the price. Makes 12 cakes Recipe by: Richard from Cincy ( sent to you by dianne) Posted to MC-Recipe Digest V1 #1043 by dianne@olynet.com (Ward, Dianne) on Jan 24, 1998
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