| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish &, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Cooking Oil |
| 14 3/4 |
oz |
Canned Salmon; partially drained |
| 1/2 |
sm |
Onion; finely chopped |
| 1/2 |
sm |
Green Pepper; finely chopped |
| 1/2 |
lg |
Carrot; shredded |
| 2 |
|
Eggs; slightly beaten |
| 1 |
tb |
Milk |
| 1 |
c |
Cracker Crumbs |
| 1/2 |
ts |
Dill Weed |
|
|
Salt And Pepper; to taste |
|
|
Garlic Powder; to taste |
|
|
Lemon Pepper; to taste |
INSTRUCTIONS
Prepare vegetables and put in mixing bowl. Add beaten egg, milk, and
seasoning and mix well. Stir in cracker crumbs. Drain some liquid off the
salmon leaving a teeny bit. Add salmon to other ingredients and mix just
til salmon is broken up a bit.
Heat oil and skillet. Make salmon mixture into 4 pattied. Cook until nice
and brown and then flip over and finish cooking.
Hubby likes these with tartar sauce. I like mine without :-)
Recipe by: sooz
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 08, 1998
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