Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cans | Salmon; (15 1/2 Oz Cans) |
1 cup | Fine Cracker Crumbs; Unsalted Preferred |
2 larges | Eggs |
¼ cup | Finely Chopped Onion |
¼ cup | Finely Chopped Celery |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 tablespoon | Liquid Smoke Flavoring |
1 teaspoon | Dill Weed |
\N \N | Flour For Light Dredging |
\N \N | Vegetable Oil |
Combine the ingredients except oil and flour, mix. Shape into twelve ½" thick patties. At this point I lightly dredge the patties in flour to make a crisper golden crust.
Place on a platter, cover with plastic wrap and refrigerate for at least one hour.
Heat a thin layer of oil to sizzling. Cook the patties without crowding until nicley golden brown on each side (about 5 min. per side).
The liquid smoke gives them a wonderful smoked salmon flavor for a fraction of the price.
Makes 12 cakes
Recipe by: Richard from Cincy ( sent to you by dianne) Posted to MC-Recipe Digest V1 #1043 by dianne@... (Ward, Dianne) on Jan 24, 1998