Salmoncakes.made from canned or leftover salmon. veritably quick and easy!
2 mugs fresh chuck
2 eggs, beaten
¼ mug fresh parsley, diced
¼ mug diced green onions
2 ladles diced fresh dill weed
1 tablespoon fresh bomb juice
¼ tablespoon ground black pepper
1(14.75 ounce) can salmon, drained
2 soupspoons adulation
In a large mixing coliseum, place11/2 mugs chuck
motes. Set away remaining1/2 mug. Add eggs, parsley, green onions, dill weed, bomb juice and black pepper. Mix well.
Add salmon and blend with hands, breaking up salmon into small pieces. Form into 8 galettes; each about1/2 inch thick.
Place remaining1/2 mug chuck
motes on a plate and dip both sides of the salmon galettes into motes.
In a large skillet, melt adulation. Shindig salmon galettes over medium heat for about 3 twinkles or until golden brown and crisp. Turn, adding further adulation if necessary, and shindig about 3 twinkles on other side.