Thursday, March 19, 2009

Salmon Patties and Coleslaw


Salmon Patties with Parsley Sauce

2 6-ounce cans of salmon (boneless)

1/2 cup cracker crumbs ( this time I used panko bread crumbs and they worked very well)

1 egg, beaten

1/4 Cup parsley sauce ( the recipe will follow this one)

1 Tablespoon lemon juice

1/4 teaspoon black pepper

vegetable oil for frying

1. Drain all the water from the canned salmon. Place the salmon in a large bowl.

2. Add the cracker crumbs, egg, parsley sauce, lemon juice, and pepper. Mix well.

3. Heat 2-3 Tablespoons of oil in a large frying pan.

4. Using wet hands, shape the salmon mixture into patties.

5. Fry the patties for about 5 minutes on each side or until they are an even golden brown.

6. Serve with a spoonful of parsley sauce on each patty.

Parsley sauce

4 Tablespoons of fresh parsley, washed and finely chopped

1 Tablespoon lemon juice

1 Cup mayonnaise

1/8 teaspoon salt

1/8 teaspoon pepper

1 Tablespoon milk

Place everything in a blender or food processor and puree until the sauce is smooth and flecked with green.

Homemade Coleslaw
(Because cabbage is what our garden is producing best)

1/2 Cup sour cream

1/4 Cup mayonnaise

1 Tablespoon cider vinegar

1/2 teaspoon seasoned salt

1/2 teaspoon dry mustard

1/8 teaspoon ground black pepper

1 head of cabbage, shredded

1 carrot shredded

2 Tablespoons finely chopped onion

Mix sour cream, mayonnaise, seasonings. Add the cabbage, carrot, and onion and toss until the vegetables are well coated with the sauce.

Blaze is a very picky eater, but he cleaned his plate when we had this dinner (he ate VEGETABLES!!! )

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Crafty Crow