Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15-oz) Alaska salmon |
| 2 cups | Torn bread slices |
| ⅓ cup | Minced onions |
| ¼ cup | Milk |
| 2 \N | Eggs |
| 2 tablespoons | Minced parsley |
| 1 tablespoon | Lemon juice |
| ¼ teaspoon | Salt |
| 1 teaspoon | Fresh dill -or- |
| ¼ teaspoon | Dried |
| 2 tablespoons | Olive oil |
| \N \N | Pepper |
| \N \N | Flour |
From: Fran <frich@...>
Date: Tue, 20 Aug 1996 13:01:00 -0500 Here's mine, which is going in our soon-to-be-published Herb Society cookbook. By Fran Rich.
Drain salmon, reserving 2 tablespoon liquid; flake. In large bowl, combine all ingredients except flour and oil; mix well. Shape into 6 patties. Coat with flour. Saute both sides in oil until golden brown. (Can also shape into loaf and bake at 350 degrees for 45 minutes.) Serves 6.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .