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Salmon Patties
Ingredients:
PATTIES:
1 lg. can pink salmon (including liquid and bones
1 can condensed cream of celery soup (reserve 1/4 c. for sauce)
1 1/2 c crushed herb-seasoned stuffing mix
1/3 c. finely chopped onion
1 egg
SAUCE:
3 Tbs. milk
Reserved 1/4 c. soup
1/2 tsp. dried dillweed
PATTIES:
1 lg. can pink salmon (including liquid and bones
1 can condensed cream of celery soup (reserve 1/4 c. for sauce)
1 1/2 c crushed herb-seasoned stuffing mix
1/3 c. finely chopped onion
1 egg
SAUCE:
3 Tbs. milk
Reserved 1/4 c. soup
1/2 tsp. dried dillweed
Directions:
Mix all patty ingredients in a bowl. Form into 8 patties or pack into a lightly greased 1 1/2 qt loaf pan.
Fry patties in a lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned, or bake loaf in 350 degree oven 40 minutes or until firm to the touch. Mix sauce ingredients in a small bowl. Serve with loaf or patties.
Mix all patty ingredients in a bowl. Form into 8 patties or pack into a lightly greased 1 1/2 qt loaf pan.
Fry patties in a lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned, or bake loaf in 350 degree oven 40 minutes or until firm to the touch. Mix sauce ingredients in a small bowl. Serve with loaf or patties.
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