|1 pounds||All-purpose potatoes; peeled|
|1 can||Salmon; or (15 1/2 oz.)|
|2 cans||Tuna; drained and flaked (7 oz. each)|
|¼ cup||Mayonnaise; or salad dressing|
|¼ cup||Chopped green onions|
|3 tablespoons||Chopped fresh parsley|
|2 tablespoons||Fresh lemon juice|
|¼ teaspoon||Freshly ground pepper|
|¼ cup||All-purpose flour|
|1½ cup||Fresh bread crumbs|
|2 tablespoons||Butter or margarine; divided|
|Lemon wedges; for garnish|
Heat potatoes with water to cover and 1 teaspoon salt to boiling. Cover and cook until fork tender, about 20 minutes. Drain and mash.
Combine potatoes, salmon, 1 egg, mayonnaise, green onions, parsley, lemon juice, pepper and ¼ teaspoon salt in bowl. Shape into six 3-inch patties and place on wax paper. Spread flour on large plate. Beat remaining egg with milk on another large plate; spread bread crumbs on another plate.
Dip salmon patties into flour, then egg mixture, then bread crumbs.
Melt 1 tablespoon butter in large skillet over medium heat. Add 3 salmon patties and cook until browned, 3 to 4 minutes per side.
Transfer to plate and in desired keep warm. Repeat with remaining 1 tablespoon butter and salmon.
Serve with lemon wedges.
PER SERVING Calories 310 Total Fat 17 g Cholesterol 111 mg Sodium 471 mg Carbohydrates 21 g Protein 18 g Notes: For added nutrition, mash the salmon and its soft, calcium-rich bones together before adding the remaining ingredients.
Prep time: 40 minutes Cooking time: 6 to 8 minutes per batch Degree of difficulty: Easy Low-calorie
Sent: Friday, March 06, 1998 6:00 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved.
MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [LHJRECIPE@...] on Friday, March 06, 1998 6:00 AM
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998
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