| SALMON PATTIES |
|
|
|
4 servings5 tablespoons CRISCO Oil, divided 2 tablespoons finely-chopped onion 2 tablespoons finely-chopped celery 2 tablespoons finely-chopped green pepper 1 can (7-3/4 ounces) salmon, drained, cleaned and flaked 1 egg 1/2 cup seasoned dry bread crumbs 1/4 cup mayonnaise 1 tablespoon chili sauce 1 teaspoon lemon juice 1/4 teaspoon pepper 1/2 cup instant mashed potato flakes Heat 1 tablespoon Crisco Oil in small skillet. Add onion, celery and green pepper. Sauté over moderate heat until tender. Transfer to medium mixing bowl. Add salmon, egg, bread crumbs, 1/4 cup mayonnaise, chili sauce, lemon juice and pepper. Mix well. Set aside. Place potato flakes in shallow dish or on sheet of waxed paper. Place scant 1/2 cup salmon mixture on potato flakes. Flatten to form a patty 3/4 inch thick. Coat both sides with potato flakes. Repeat with remaining salmon mixture to form 4 patties. Heat remaining 4 tablespoons Crisco Oil in large skillet. Add patties. Fry over moderate heat 6 to 8 minutes, or until golden brown and firm, turning over once. Drain on paper towels. Tuna Patties: Follow recipe above, substituting 1 can (6-1/2 ounces) tuna, drained and flaked, for salmon. Crab Cakes: Follow recipe above, substituting 1 can (6 ounces) crab meat, drained, leaned and flaked, for salmon. |
