Page 115 - Wits' Cookbook
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Pam’s Salmon PattiesSubmitted by: Erin ReeceINGREDIENTSOne (14.75 0Z) can of Salmon 1⁄2 a sleeve of saltine crackers 1 large egg, beatenSaltPepper1⁄2” vegetable oil for fryingDIRECTIONS• Drain juice from the salmon into a medium bowl.• Put the salmon on a plate to clean. Discard the bones, skin and blood line. • Place saltines in a resealable plastic bag, and use your hands to break upinto VERY coarse crumbs.• Add all of the above to the bowl and mix well with a spoon.• Shape into patties and fry over medium heat until nice and brown. Flipand do the same for the other side. The browner they are, the crunchier theywill be.• Drain on paper towels.• I serve this with mashed potatoes and cooked (frozen) petite English peas.MAIN DISHES115

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