Salmon Oysters
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
canned salmon
|
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
onions
finely minced |
|
| ½ | cup |
all-purpose flour
or flour crackers mix |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
canned salmon
|
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
onions
finely minced |
|
| 118 | ml |
all-purpose flour
or flour crackers mix |
|
| 5 | ml |
baking powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Drain juice from the salmon and retain.
Mince salmon, removing dark skin, add well beaten eggs and retained salmon juice, flour, salt, pepper and baking powder.
Mix well and drop by the spoonful (or chill and shape into oblong oyster shapes) into hot oil.
Turn in order to brown both sides.
Serve with french fries, coleslaw and tarter sauce.
