Salmonettes
Yield
4 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
salmon
or tuna, canned |
|
| ¼ | cup |
liquid
from salmon or tuna |
* |
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
salmon
or tuna, canned |
|
| 59 | ml |
liquid
from salmon or tuna |
* |
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Directions
Drain salmon or tuna, reserving ¼ cup of liquid.
In a bowl, break salmon or tuna apart with a fork.
Add flour, egg and pepper.
Mix well.
In a small bowl, combine baking powder and reserved liquid, beating until foamy.
Don't mix these in advance! Combine contents of the two bowls.
Form patties, and fry them in hot oil for one or two minutes.
Drain the patties on a paper towel and serve.
