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    Salmon Patties

    Source of Recipe

    1 can (14.75 ounces) pink or red salmon, drained, boned, and flaked (see Option)
    4 eggs, beaten
    1-1/2 cups plain dry bread crumbs, divided
    1/3 cup finely chopped onion
    1 tablespoon chopped fresh parsley
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    2 tablespoons vegetable oil

    1. In a large bowl, combine the salmon, eggs, 1 cup bread crumbs, the onion, parsley, salt, and pepper; mix well then form into 6 patties, each about 1/2 inch thick.
    2. Place the remaining 1/2 cup bread crumbs in a shallow dish and coat the patties on both sides with the bread crumbs.

    3. In a large skillet, heat the oil over medium heat; saute the patties for 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter and serve immediately.

    Option:If you'd like, you can use 1 cup flaked leftover cooked salmon in place of the canned.

    Great go-along: For an easy dill sauce, mix together 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon sweet pickle relish, 2 tablespoons lemon juice, and 1 teaspoon dried dill weed. Cover and chill for at least 1 hour before serving.




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