Smoked Salmon Cakes

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1 ts Dill weed
Flour For Light Dredging
1 c Fine Cracker Crumbs;
Vegetable oil
1/4 c Finely Chopped Celery
1/8 ts Pepper
2 cn Salmon; (15 1/2 Oz Cans)
1 tb Liquid Smoke Flavoring
2 lg Eggs
1/4 c Onion; finely chopped
1/4 ts Salt

Original recipe makes 6 Servings



Combine the ingredients except oil and flour, mix. Shape into twelve 1/2" thick patties. At this point I lightly dredge the patties in flour to make a crisper golden crust. Place on a platter, cover with plastic wrap and refrigerate for at least one hour. Heat a thin layer of oil to sizzling. Cook the patties without crowding until nicley golden brown on each side (about 5 min. per side). The liquid smoke gives them a wonderful smoked salmon flavor for a fraction of the price. Makes 12 cakes Recipe by: Richard from Cincy ( sent to you by dianne) Posted to MC-Recipe Digest V1 #1043 by (Ward, Dianne) on Jan 24, 1998

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