JIFFY SALMON PATTIES|
1 (16 oz.) can salmon
1/2 c. diced onion or chopped
1/4 c. chopped parsley
1 c. fine dry bread crumbs
2 beaten eggs
1 tsp. prepared mustard or
2 Tbsp. lemon juice
2 Tbsp. oil
Drain and flake salmon (save 1/3 cup liquid). Combine
salmon with onions, parsley and bread crumbs. Add eggs,
mustard, lemon juice and salmon liquid. Form into patties; fry
in oil over medium heat until lightly browned on both sides.
Serves 6. Good served with lemon-soy sauce. May serve with
creamed peas over salmon patties.
1 (10 oz.) pkg. frozen peas,
cooked according to
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp. salt
dash of pepper
1 1/2 c. milk
Make white sauce with butter or margarine, flour, salt,
pepper and milk as usual. Add cooked peas. Cook to heat
through and spoon onto the patties.
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