Salmon Patties Hints From Heloise Food

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

SALMON PATTIES

Steps:

• In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
• In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
• Fill buns with lettuce, salmon patties and dill dip.

SALMON PATTIES (HINTS FROM HELOISE)

Steps:

• Half fill a deep fryer or skillet with oil. Preheat while you are mixing the salmonettes. Drain all but 1/4 cup liquid off the canned salmon and set it aside. Put the salmon in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. Blend with a spoon until all of the flour is mixed in, don't overmix.
• Add the baking powder to the liquid that was set aside and beat with a fork or whisk until frothy. Immediately pour this into the salmon mixture and stir until well blended. It is important not to let the baking powder and liquid mixture sit after mixing. Pour it immediately.
• Drop the mixture by spoonfuls (small bite sized balls are the best) into the hot oil. They will brown very quickly-about 5-7 minutes. Lift them out with a slotted spoon and drain on a paper towel.

SALMON PATTIES

Steps:

• In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.
• Make patties out of salmon mixture and roll in cornmeal.
• In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.

TASTY SALMON PATTIES

Steps:

• Mix thoroughly.
• Shape fish into patties.
• Fry in vegetable oil. Brown on both sides.
• *Serve with rice if desired.

SALMON PATTIES

Steps:

• In a small bowl, combine the potatoes, salmon, onion, cracker crumbs, parsley, salt, pepper and egg yolk; mix well. Beat egg white until stiff peaks form; fold into salmon mixture. , Shape into six patties. Heat oil in a large skillet; fry the patties over medium heat for 3-4 minutes per side or until lightly browned. Garnish with lemon if desired.

SALMON PATTIES

Steps:

• Drain salmon well, and remove skin& bones.
• Place into medium mixing bowl& mash up with fork.
• Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
• Form into patties& place in a pre-heated skillet, sprayed with a little non-stick spray.
• Cook until golden brown on both sides.

HELOISE'S CAKE MIX BROWNIES

Steps:

• Grease a 13x9-inch pan.
• Mix the egg, water and nuts in a large bowl.
• Add the dry cake mix; stir well, but don't overbeat. If the batter needs a litle more water, add a teaspoonful at a time. But don't add too much because the batter should be thick. Don't overmix - just mix enough so that there is no "powder" showing.
• Pour into the prepared pan, being sure to smooth the top evenly.
• Bake for 20 to 25 minutes for chewy brownies; if you like them a little drier, bake a few minutes longer.

HELOSIE FAST SLAW

Steps:

• Put the dressing and seasonings in a large plastic zip bag.
• Add the cabbage.
• Close the bag and shake, shake, shake.
• Taste better if you refrigerate for several hours (turning the bag every 30 minutes or so to distribute the dressing).