2 cn Salmon; (15 1/2 Oz Cans)
1 c Fine Cracker Crumbs;
-Unsalted Preferred
2 lg Eggs
1/4 c Finely Chopped Onion
1/4 c Finely Chopped Celery
1/4 ts Salt
1/8 ts Pepper
1 tb Liquid Smoke Flavoring
1 ts Dill Weed
Flour For Light Dredging
Vegetable Oil
Combine the ingredients except oil and flour, mix. Shape into twelve 1/2″
thick patties. At this point I lightly dredge the patties in flour to make
a crisper golden crust.
Place on a platter, cover with plastic wrap and refrigerate for at least
one hour.
Heat a thin layer of oil to sizzling. Cook the patties without crowding
until nicley golden brown on each side (about 5 min. per side).
The liquid smoke gives them a wonderful smoked salmon flavor for a fraction
of the price.
Makes 12 cakes
Yields
6 Servings