Salmon Patties (3) Collection
from: "nikki lynn" <princessn1...@cinci.rr.com> 
i am looking for a recipe for salmon patties that are quick and easy! 
 
salmon patties 
 
16 oz.  pink salmon, canned
1   egg
1/3 cup  onion, minced
1/2 cup  flour
1-1/2 tsp  baking powder
1-1/2 cup  vegetable oil, for frying
 
drain salmon. set aside 2 tablespoons juice in mixing bowl. mix together 
salmon, egg, and onions until sticky. stir in flour. add baking powder to 
juice, then stir into salmon mixture. form into small patties. fry until 
golden brown (about 5 minutes). 
serving size: 4 
 
salmon patties 
 
1   1475 0z. can salmon
1/2 medium  onion, chopped
2   eggs
1 tsp  ground pepper
1 tsp  fresh lemon juice
1   whole pkg. saltine crackers, crushed
 
empty 1 can salmon & juice into large mixing bowl (remove bones). add 2 
eggs. add lemon juice. stir mixture well. add onion, pepper, crackers. 
stir. form into patties 3/4 to 1 inch thick. set aside on plate or wax 
paper (make 5-6 patties). let set 5 minutes. in large frying pan heat 1/2 
inch cooking oil to med. high temperature. do not skimp on oil. when oil 
is hot place patties in pan and cook 4-5 minutes per side. make sure 
patties get cooked all way through. center should not be cold. patties 
will be beautifully brown, crunchy, and very delicious. squeeze on some 
fresh lemon. mmmmm... they are to die for. 
 
 
 
salmon patties 
 
2 can  of pink salmon (make 8 patties)
1 large  or 2 sm. onions
1 large  or med. sweet peppers
2   eggs, beaten
1/4 cup  flour
  seasoning, whatever you like, seasoning to taste
  oil, to cover bottom of frying pan
 
chop onions and pepper very finely. drain and take out bones of salmon. 
mix salmon, pepper, onions, eggs, flour and seasonings in a bowl. take 
salmon, mix and make patties. put oil in frying pan (to cover bottom), 
medium flame. when oil is hot put patties in pan. let brown on both sides, 
frying time is 10 minutes. take out of pan and drain. ready to serve. 
 
linda in tennessee 
 
-- 
 
 
(ID: 5325) Mirror: rec.food.recipes: Tue, Nov 2, 2004


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