Makes 1 dozen from Mr. Food Pure and simple -- served with a cool crisp salad, these make a perfect summer supper. 2 cans (15 1/2 oz. each) red salmon, drained and flaked (skin and bones discarded) 2 eggs 1 c. flour 1/2 t. baking powder 1 t. onion powder 1/2 t. salt 1/2 t. black pepper 1/4 c. vegetable oil In a large bowl, combine all the ingredients except the oil; mix well and form into 12 equal patties. In large skillet, heat the oil over medium-high heat until hot but not smoking. Cook the patties in batches for 1 to 2 minutes per side, or until goldn. Drain on paper towel-lined platter. Serve immediately. Note: An easy dill sauce to serve with these patties: In a small bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon sweet pickle relish, 2 teaspoons lemon juice and 1 teaspoon dried dillweed. Mix well and chill for at least 1 hour before serving.
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