| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”