1 can (14 3/4 oz.) salmon
1/2 med. onion, chopped
2 eggs
1 tsp. ground pepper
1 tsp. fresh lemon juice
1 whole pkg. saltine crackers, crushed
1/2 med. onion, chopped
2 eggs
1 tsp. ground pepper
1 tsp. fresh lemon juice
1 whole pkg. saltine crackers, crushed
Empty 1 can salmon and juice into large mixing bowl (remove bones). Add 2 eggs. Add lemon juice. Stir mixture well. Add onion, pepper, crackers. Stir.Form into patties 3/4 to 1 inch thick. Set aside on plate or wax paper (make 5-6 patties). Let set 5 minutes.
In large frying pan heat 1/2 inch cooking oil to med. high temperature. Do not skimp on oil. When oil is hot place patties in pan and cook 4-5 minutes per side. Make sure patties get cooked all way through. Center should not be cold.
What I did different: I used Montreal Steak Seasoning instead of the spices. I made them mini size using the medium Pampered Chef scoop. Lastly, I baked them in a 475 degree oven for 7 min's on a heavily sprayed pan, then flipped them over and cooked for 5 more min's. They did end up a little dry, but we dunked them in tater sauce and they were fine. Some recipes I saw had mayo in them and I might try this to see if they stay moist. Enjoy!
In large frying pan heat 1/2 inch cooking oil to med. high temperature. Do not skimp on oil. When oil is hot place patties in pan and cook 4-5 minutes per side. Make sure patties get cooked all way through. Center should not be cold.
What I did different: I used Montreal Steak Seasoning instead of the spices. I made them mini size using the medium Pampered Chef scoop. Lastly, I baked them in a 475 degree oven for 7 min's on a heavily sprayed pan, then flipped them over and cooked for 5 more min's. They did end up a little dry, but we dunked them in tater sauce and they were fine. Some recipes I saw had mayo in them and I might try this to see if they stay moist. Enjoy!
Prep Time: 15 min Total Time: 4 hr Makes: 9 servings, one square each
What You Need!
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Sugar Free Gelatin
ice cubes
1 cup cold water
1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
Make It!
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 1-1/2 cups of the gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.
ADD 3/4 cup of the whipped topping to chilled thickened gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate 15 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy layer in dish.
REFRIGERATE 3 hours or until firm. Cut into squares to serve. Top each serving with a dollop of the remaining 3/4 cup whipped topping.
This was a HIT with the kids. I cut them into 2" x 2" squares for easy eating.
This was a HIT with the kids. I cut them into 2" x 2" squares for easy eating.
