Salmon cakes from lhj

Yield: 6 Servings

Measure Ingredient
1 pounds All-purpose potatoes; peeled
\N \N Salt
1 can Salmon; or (15 1/2 oz.)
2 cans Tuna; drained and flaked (7 oz. each)
2 larges Eggs
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
2 tablespoons Milk
1½ cup Fresh bread crumbs
2 tablespoons Butter or margarine; divided
\N \N 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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