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Recipe Name: Alaska Patties Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 4

105 Gram(s) Canned pink Alaska salmon
25 Gram(s) Cream or curd cheese
2 Spring onions
Finely chopped
1/4 Red pepper, finely chopped
200 Gram(s) Strong plain flour
2 Eggs, beaten
1 Pinch(s) Salt
2 Teaspoon(s) Freshly chopped basil
435 Gram(s) Canned tomato soup
50 Gram(s) Cheddar cheese, grated
1/10 h thick or roll each piece through a pasta maker r, h thick or roll each piece through a pasta maker reducing the
Pre-heat oven to 375 F, 190 C, Gas mark 5. Drain the can of salmon.
Flake the fish. Mix with the cheese, onions and red pepper. Set aside.
Put the flour into a bowl, add the eggs, salt and basil. Mix well to
form a soft dough. Divide into egg size pieces. Knead until smooth.
Roll the dough pieces on a lightly floured board to a maximum 2mm /
setting to 5 or 6 over 3 or 4 rollings. Cut the pasta sheets into 3cm
/ 1 1/2 inch squares. Put salmon filling onto one corner of each
square then fold in half diagonally to make a triangular "pattie". Dry
on silicone paper for 1 hour before cooking, turning each pattie over
after 30 minutes to dry undersides. Put the soup into a casserole dish
and drop the salmon patties into it. Cover with a lid and cook in the
oven for 30 minutes. Uncover and sprinkle with the cheese. Continue
cooking for a further 10 minutes. Serve with salad. Serves 4. Approx.
390 kcals per serving From: On the Wild Side - Alaska Canned Salmon
Recipes Reprinted with permission from Alaska Seafood Marketing
Institute Meal-Master compatible recipe format courtesy of Karen
Mintzias From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 164
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 108.7mg
Sodium: 541mg
Potassium: 95.3mg
Carbohydrates: 12.8g
Fiber: 1.8g
Sugar: 7.6g
Protein: 8.5g

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