In a medium bowl, mash salmon, including liquid, skin and bones. Add corn, 1 cup cracker crumbs, the onion, bell pepper and eggs; stir until well blended.
Spread remaining 1/2 cup cracker crumbs on a plate. Shape salmon mixture into 8 patties; coat on both sides with crumbs.
Heat 1 tsp oil in a large nonstick skillet over medium heat. Fry patties in 2 batches, 3 minutes per side, until nicely browned, adding remaining oil as needed. Serve with tartar sauce and lemon wedges.
Cal 432 Pro 29 Car 40 Fiber 2
Fat 17 (saturated fat) 4 Chol 164
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Highmargie8
01/16/09 07:34 PM | WONDERFULDELICIOUS |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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