Coog's Finest Gourmet Salmon Patties
INGREDIENTS:
1 pouch (7.1 oz.) Chicken of the Sea Pink Salmon
1/4 cup finely chopped green pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise (or omit)
1 tbsp fresh lemon juice (or omit)
Cayenne (red) pepper to taste (or omit)
1 large egg, beaten
4 Tbs of dry bread crumbs or crushed saltines
crackers
3 tbsps butter
1. In medium bowl gently flake salmon and stir in chopped green pepper, green onion (optional mayonnaise, lemon juice and cayenne pepper).
2. Stir in egg and 4 tbsp of bread crumbs.
3. Divide and form mixture into 8 balls.
4. Place Coog’s Finest Fish Seasoning Coating Mix on plate, roll balls in Coog’s Finest Fish Seasoning and flatten into cakes about 1/2" thick.
5. In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides. Serve with lemon wedges.
1 pouch (7.1 oz.) Chicken of the Sea Pink Salmon
1/4 cup finely chopped green pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise (or omit)
1 tbsp fresh lemon juice (or omit)
Cayenne (red) pepper to taste (or omit)
1 large egg, beaten
4 Tbs of dry bread crumbs or crushed saltines
crackers
3 tbsps butter
1. In medium bowl gently flake salmon and stir in chopped green pepper, green onion (optional mayonnaise, lemon juice and cayenne pepper).
2. Stir in egg and 4 tbsp of bread crumbs.
3. Divide and form mixture into 8 balls.
4. Place Coog’s Finest Fish Seasoning Coating Mix on plate, roll balls in Coog’s Finest Fish Seasoning and flatten into cakes about 1/2" thick.
5. In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides. Serve with lemon wedges.
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