 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/4 | ounces | salmon, canned, drained | 1/4 | slice, large (1/4" thick) | Onion, chopped | 1/4 | small | eggs, beaten | 1/2 | tablespoon | parsley, fresh, chopped | 1 1/3 | tablespoons | all-purpose flour | 1/4 | teaspoon | baking powder | 1/8 | dash | salt | 1/8 | dash | black pepper | 2/3 | tablespoon | canola oil |
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Steps
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Sequence
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Step
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| | 1 | Drain salmon,reserving liquid. | | 2 | In medium bowl, remove skin and bones from salmon. | | 3 | Flake salmon, then add 3 TBS. of reserved liquid from can. | | 4 | Add rest of ingredients and mix well | | 5 | Preheat canola oil in non-stick skillet. | | 6 | When oil is very hot, form 6 loose salmon patties and drop into pan. (Note:insert tip of wooden spoon handle into oil...it is ready when bubbles form at base of spoon) | | 7 | Fry until golden brown, turning once. (about 6-8 minutes total) |
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