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88 - Salmon Cakes




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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88 - Salmon Cakes

(by Shirley McNevich)

1- 14.7oz. can red salmon
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 medium onion finely chopped
1/4 cup fresh, frozen, or dried parsley
1 1/2 cups crushed cracker crumbs
canola oil for frying

Put salmon in a large bowl, juice included (remove any bones). Use a fork to pull salmon apart to remove any large chunks. Add the eggs and mix together using the fork. Add onion, parsley, salt, pepper, and 1 heaping cup cracker crumbs. Scoop out salmon mixture (about the size of a large meatball) and form into a cake. Repeat with the rest of the salmon mixture. Fill a small dish with more crackers crumbs and dip each salmon cake on both sides into the crumbs. Fry in a frying pan with canola oil. Brown on both sides.


 

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