Saturday, July 31, 2010
1 can (14oz) Pink Salmon
1 to 2 cups bread crumbs (you can use fresh, or the canned , I prefer the canned)
1/3 cup minced onion
1/4 cup milk
1 tablespoon parsley, crumbled ( or 2 tablespoons fresh, chopped fine)
1 Tablespoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
dash of pepper
Drain salmon, reserving 2 tablespoons liquid; put in large bowl and flake with fork, removing bones. Combine all ingredients in bowl. Shape into 8- 1 inch thick patties. Pan-fry in skillet with 2 tablespoons olive oil on both sides until golden brown.
Serve with a slice of lemon and Enjoy!!
I serve mine with cream peas and potatoes!