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4 servings
Ingredients:
2 cups fresh bread crumbs2 eggs, beaten1/4 cup fresh parsley, chopped1/4 cup chopped green onions2 teaspoons minced fresh dill weed1 teaspoon fresh lemon juice1/4 teaspoon ground black pepper1 (14.75 ounce) can salmon, drained2 tablespoons butter
Instructions:
In a large mixing bowl, place 1 1/2 cups breadcrumbs.Set aside remaining 1/2 cup.Add eggs, parsley, green onions, dill weed, lemon juice and black pepper.Mix well.Add salmon and mix with hands, breaking up salmon into small pieces.Form into 8 patties; each about 1/2 inch thick.Place remaining 1/2 cup breadcrumbs on a plate and dip both sides of the salmon cakes into crumbs.In a large skillet, melt butter.Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
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