Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cracker crumbs; crumbled fine |
| 1 can | (8-oz) pink salmon |
| 1 \N | Egg |
| \N \N | Salt |
| \N \N | Red or black pepper to taste |
| 1 \N | Lemon; juice of |
| 2 tablespoons | Worcestershire |
| ⅓ cup | Ketchup |
| 1 \N | Egg white; slightly beaten |
| 1 cup | Cracker crumbs |
Combine 1 cup crumbs with all other ingredi- ents, except egg white and other cup crumbs. Shape mixture into rounds or patties. Dip each into egg white; roll in crumbs. Fry in deep fat. Drain. Serve hot.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .