- 1 can salmon (14 3/4 oz)
- 1 egg, lightly beaten
- 1/2 cup flour
- 1/4 tsp. dill weed
- 1 1/2 tsp. baking powder
- 2 Tbsp. vegetable oil
Drain salmon, reserving 1/4 cup juice. Discard salmon bones and skin. In a bowl, combine the salmon, egg, flour and dill; mix well. Stir baking powder into the reserved juice; add to the salmon mixture. Heat oil in a skillet over medium high heat. Drop batter by 1/4 cupfuls into skillet. Cook the patties for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
By Robin from Washington, IA
By guest (Guest Post) Flag
July 3, 20070 found this helpful
Yes, I have had this recipe for years, except yours has dill weed in it. What a great idea! I am going to try this. Thankyou so much!
love and hugs,
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