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 salmon cakes |
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| Ingredients: | |||||
| 1 1/2 lb | cooked salmon | ||||
| 1 1/4 cups | bread crumbs | ||||
| 1/4 cups | mayo | ||||
| 1/4 cup | onion grated | ||||
| 2 T | fresh parsley, mince | ||||
| 1 1/2 T | lemon juice | ||||
| 3/4 t | salt | ||||
| 1/2 cup | flour | ||||
| 2 | eggs, beat lightly | ||||
| 1/2 cup | oil | ||||
| Directions: | |||||
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1. pat salmon dry. cut into chunks. In two batches pulse in processor till minced. Transfer to bowl.
2. Stir in 1/4 cup breadcrumbs, mayo, onion, parsley, lemon juice and salt. Make 8 patties. Freeze about 15 minutes. 3. Spread flour, eggs and 1 cup breadcrumbs in 3 shallow bowls. Dredge patty in flour, dip into egg, coat with crumbs. place on clean plate. repeat till done. 4. heat oil in skillet over med-high. Cook till golden. Serve with lemon |
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