Rinse the salmon and pat dry with paper
Mix together, except for soup and water.
Form into ball.
Put in loaf cake pan.
Pour soup, diluted with water, over the salmon balls.
Bake 30 minutes at 350\u00b0.
he skin from the canned salmon (and the bones if you
emove the skin from the salmon (and bones if you prefer
t.
if using canned salmon, drain water.
for food
Combine salmon, rice, onions, bread crumbs, eggs, garlic powder, thyme, red pepper and salt.
Form into balls.
Add green pepper, celery, garlic and tomato sauce.
Pour into baking dish. Drop salmon balls into sauce.
Bake at 350\u00b0 for 30 minutes.
Drain salmon, reserving liquid.
Add baking powder to liquid and let stand for 2 to 3 minutes.
Beat in egg; add onion and salmon.
Stir in enough flour and meal to form mixture into balls the size of an egg.
Deep fat fry until golden brown.
Makes 10 to 14 balls.
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs.
Form mixture into 6 to 8 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick.
Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Makes 4 servings.
Pour salmon juice into measuring cup and set aside.
Put salmon in bowl and add egg.
Mix with fork.
When gummy, add flour.
Stir with fork.
Do not add salt.
To 1/4 cup of salmon juice, add baking powder.
Beat with fork.
Pour into the salmon. Add onion, parsley flakes and pepper when adding juice to salmon. Fry in small balls in deep fat.
Remove salmon from can, take out large bones.
Drain off liquid and save 1/4 cup.
Add flour to salmon.
Mix baking powder with liquid (this should fizz if baking powder is good).
Pour into salmon mixture.
Add egg, diced onion and pepper.
Do not add salt. Spoon out balls and drop into hot oil.
Each ball cooks in about 2 minutes.
Salmon balls will be crisp.
Drain and flake salmon; remove skin and bones.
Combine salmon, cream cheese, lemon juice, horseradish and salt.
Mix thoroughly.
Chill about 4 hours, then roll in small balls. Combine 1/4 cup chopped pecans and 3 tablespoons parsley flakes. Roll balls into nut mixture and chill well before serving.
In a medium bowl, mix salmon, crushed cornflakes, and onion. Blend in the eggs. Season with basil, oregano, and thyme. Form the mixture into 1 inch balls. Roll in flour to lightly coat.
Heat oil in a large, heavy skillet or deep fryer to approximately 375 degrees F (190 degrees C). In batches, fry the salmon balls for about 15 minutes, until golden brown. Drain on paper towels.
food processor place all salmon ball ingredients except, cheese and
nd bones from salmon, discard.
Flake salmon with a fork in
n Chicken of the Sea Salmon, egg and 1/4 cup
epper.
Stir in the salmon, egg, and 1/2 cup
Remove skin and bones from salmon; flake salmon in liquid. Add crumbs, onion, egg and milk; mix well.
Shape into balls. Melt butter over low heat in a skillet.
Add salmon balls.
Cook about 5 minutes on each side.
Drain and reserve liquid from salmon.
To this liquid, add egg and enough water to total one cup liquid.
Flake salmon in bowl. Add to salmon the cup of liquid, flour and onion.
Mix well. Drop by teaspoonfuls into deep hot oil.
Cook until balls are brown and float to top.
Makes 25 to 30.
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea(R) Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown.
Drain salmon, reserving 4 tablespoons liquid. Add baking powder to liquid. Beat in egg. Add onion and flaked salmon. Stir in enough flour to form mixture into balls the size of an egg. Fry in hot shortening until golden brown. Serve hot.