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SALMON CAKES
Makes about 12 cakes
1 1/2 pounds fresh salmon, boned and skinned
2 beaten eggs
1
1/4 cups Saltine cracker crumbs
1/2 teaspoon paprika
1/4 cup chopped
chives
2 tablespoons chopped parsley
2 tablespoons oil
1 recipe
tartar sauce
Steam salmon for seven minutes. Flake the fish in a bowl
with the eggs, and 1/2 of the cracker crumbs, chives and parsley. Blend.
Shape mixture into small cakes. Coat the cakes on all sides with the
remaining crumbs.
Heat oil in a heavy skillet. Add a few cakes at a time
and cook two to three minutes on each side or until golden brown. Drain on
absorbent paper towels.
Serve with tartar sauce
