1 egg, lightly beaten
1/2 cup all-purpose flour
1/4 tsp. dill weed
1-1/2 tsp. baking powder
2 tbsp. vegetable oil
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| SALMONETTES | ||
| Yields 6 patties | ||
| 1 can (14-3/4 oz.) salmon 1 egg, lightly beaten 1/2 cup all-purpose flour 1/4 tsp. dill weed 1-1/2 tsp. baking powder 2 tbsp. vegetable oil |
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| 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. | ||