Salmon Patties (2) Collection
my salmon fish cakes 
my salmon fish cakes double 
 
title: my salmon fish cakes 
 
yield: 4 servings 
 
1   egg, lightly beaten
1 cup  day-old seasoned mashed
  potatoes
7-3/4 oz.  salmon, drained and
  flaked
1 Tbsp  fresh lemon juice
1 dash  hot sauce
1/8 tsp  paprika
1 tsp  very finely chopped onions
1/4 tsp  salt
1/8 tsp  freshly ground black
  pepper
1/4 cup  dried bread crumbs
  coating
1/2 cup  bread crumbs
 
combine one beaten egg with the potatoes, salmon, lemon juice, onions, 
salt, black pepper, hot sauce and paprika in a mixing bowl. mix gently so 
as not to mash the salmon. add about one-fourth cup of the bread crumbs to 
the mixture and again mix gently. the mixture should be able to hold 
together so that you can form the mixture into balls or patties. form the 
mixture into two-inch patties using metal icecream scoop as measure. 
dredge them in the remaining one-half cup of bread crumbs. chill the 
croquettes in the refrigerator for at least one hour. heat some oil in a 
deep frying pan. fry fishcakes for about five minutes, or until they are 
golden brown. drain on paper towels. serve warm. makes six fishcakes. may 
be kept warm in oven. excellent! 
 
recipe by h peagram 
note: tried recipe using crab and i didn't like the 
results. 
 
 
 
title: my salmon fish cakes double 
 
yield: 8 servings 
 
2   egg, lightly beaten
2 cup  day-old seasoned mashed
  potatoes
400 salmon, drained and flaked
2 Tbsp  fresh lemon juice
2   dashes hot sauce
1/4 tsp  paprika
2 tsp  very finely chopped onions
1/2 tsp  salt
1/4 tsp  freshly ground black
  pepper
1/2 cup  dried bread crumbs
  coating
2   egg, beaten
1 cup  bread crumbs
 
combine one beaten egg with the potatoes, salmon, lemon juice, onions, 
salt, black pepper, hot sauce and paprika in a mixing bowl. mix gently so 
as not to mash the salmon. add about one-fourth cup of the bread crumbs to 
the mixture and again mix gently. the mixture should be able to hold 
together so that you can form the mixture into balls or patties. form the 
mixture into two-inch patties using metal icecream scoop as measure. dip 
the balls in the remaining beaten egg, and then dredge them in the 
remaining one-half cup of bread crumbs. chill the croquettes in the 
refrigerator for at least one hour. heat some oil in a deep frying pan. 
fry fishcakes for about five minutes, or until they are golden brown. 
drain on paper towels. serve warm. makes six fishcakes. may be kept warm 
in oven. 
 
excellent! 
recipe by h peagram 
 
 
 
 
helen 
 
www.peagramfamily.com 
http://www.mompeagram.homestead.com/ 
 
thelimeyno1 at cogeco dot ca 
thelimeyno1 at hotmail dot com 
 
-- 
(ID: 11589) Mirror: rec.food.recipes: Fri, Jul 25, 2003


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