Friday, June 6, 2008

2 (6 ounce) cans boneless, skinless salmon, drained and flaked
2 eggs, beaten
1/4 cup dry italian bread crumbs
1/4 cup dry potato flakes
1 small onion, finely minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons canola or olive oil

1. In a medium bowl, mix salmon, eggs, bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

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