Ingredients
1 can pink salmon
1 egg
1/3 c. minced onion
1/3 c. chopped celery (optional)
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Drain salmon; set aside 2 tablespoons of the juice. In a medium mixing bowl mix salmon, egg, onion and celery until sticky. Stir in flour. Add baking powder to salmon juice and then stir this into the salmon mixture. Form into patties and fry in hot Crisco oil over medium heat until golden brown (about 5 minutes), turning only once so they'll be nice and crisp. Drain on paper towels.