|
|
Instructions |
|
|
|
Drain Salmon, reserving 3-4 cup liquid.
Flake the Meat/Salmon
Melt butter in a large skillet over medium/high heat.
Add ONION AND GARLIC. Cook Until Tender
|
|
|
|
In a medium bowl, combine
ONIONS
GARLIC
RESERVED SALMON LIQUID
SOUR CREAM
OLD BAY SEASONING
PARSLEY
SALMON
TASTE.
|
|
|
|
Add 1/3 of cracker crumbs
Mix in Eggs until everything is well blended.
Coat patties in remaining cracker crumbs.
Shape mixture into patties about the size of a burger. (About 1/3 cup for each patty)
Refrigerate for 1 to 2 hours – to hold together better.
|
|
|
|
FRY
Heat butter over medium heat in skillet.
Brown patties on both sides, 3-5 minutes on each side.
BAKE
Preheat oven to 350 degrees
Put on cooking sheet sprayed with vegetable cooking spray.
Bake 25 to 30 minutes until brown.
|
|
|
|
Originally Submitted
10/8/2010
|
