|The Victory Cookbook|
|by Marguerite Patten|
This follow-on to "We'll Eat Again" contains a selection of original recipes from VE Day celebrations and the years up until the end of rationing ...
1 - 10 of 31 for salmon patty saltine
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In a mixing bowl, flake salmon with a fork ... sauce, garnished with lemon wedges. In a small bowl, combine all ingredients. Refrigerate until serving.
Empty 1 can salmon and juice into ... will be beautifully brown, crunchy, and very delicious. Squeeze on some fresh lemon. mmmmm... they are to die for.
Remove any bones/skin from canned salmon. Mix all ... golden brown. Place on paper towels to drain. Season with salt and pepper while still hot and serve.
Crush crackers into ... bowl. Drain reserved salmon juice over the ... sauce, cocktail sauce, lemon wedges or malt vinegar. Makes about 8 large patties.
Drain most of liquid off salmon. Mash salmon ... cup for each patty. Put on ... spray. Bake 25 to 30 minutes at 350 degrees until brown. Yield: 7 patties.
Take off black and skin on salmon. Remove skins ... patties. Fry in pan with butter until browned on both sides. Serve with butter melted on top if desired.
Remove salmon skin, if desired ... you can form mixture into patties. Roll patties in flour and brown very slowly in oil or shortening. Makes 6 servings.
Beat egg and mix with deboned salmon. Mash crackers ... and egg mixture. Make into small patties and fry on medium heat until each side is golden brown.
Drain salmon. Beat egg ... large or 8 small patties. Saute in butter in medium pan 5 minutes on each side until lightly browned. Serve with chili sauce.
Preheat skillet. Flake salmon and add all the above ingredients. Shape into patties. Melt butter (or use shortening or butter) and fry patties until brown.
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