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- Carol Welte
- 1 lb (.5 kg). all-purpose potatoes, peeled
- 1 15-1/2 oz (434 grm). can salmon, drained and flaked
- 2 large eggs (or 1/2 cup (125 ml) egg substitute)
- 1/4 cup (60 ml) mayonnaise or salad dressing
- 1/4 cup (60 ml) chopped green onions
- 3 tbsp (45 ml) chopped fresh parsley
- 1 tbsp (15 ml) dried parsley
- 2 tbsp (30 ml) lemon juice
- 1/4 tsp (1 ml). fresh ground black pepper
- 1/4 cup (60 ml) all-purpose flour
- 2 tbsp (30 ml) milk
- 1-1/2 cups (350 ml) fresh bread crumbs
- 2 tbsp (30 ml) butter or margarine, divided
- lemon wedges, for garnish
- Heat potatoes with water to cover and 1 tsp (5 ml). salt to boiling.
- Cover; cook till fork tender, about 20 minutes.
- Drain and mash.
- Combine potatoes, salmon, 1 egg (or 1/4 cup (60 ml) egg substitute), mayonnaise, onions, parsley, lemon juice, pepper and 1/4 tsp (1 ml). salt in bowl.
- Shape into six 3 inch patties and place on wax paper.
- Spread flour on large plate.
- Beat remaining egg with milk in shallow dish.
- Spread bread crumbs on another plate.
- Dip salmon patties into flour, then egg mixture, then bread crumbs.
- Melt 1 tbsp (15 ml) butter in large skillet over medium heat.
- Add 3 salmon patties and cook till browned, 3 to 4 minutes per side.
- Transfer to plate and keep warm.
- Repeat with remaining 1 tbsp (15 ml) butter and remaining 3 salmon patties.
- Serve with lemon wedges.
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