Source:

Carol Welte

Serves/Makes:6

Ingredients

• 1 lb (.5 kg). all-purpose potatoes, peeled
• salt
• 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
• or
• 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

Preparation

• 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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