---

---

---

Salmon Patties 3
 

1 large (14 to 16 oz.) can salmon ¼ c celery, chopped fine ¼ c onion, chopped fine ¼ c flour 1 egg 2 T corn meal 1 T Chesapeake Bay Seafood seasoning Put salmon in large bowl; remove bones and skin. Break up salmon, add celery, onion and beaten egg. Stir well. Add flour, cornmeal and seasoning. Roll into balls; pat into patties. Cook in hot oil on both sides till brown. Serve with lemon wedges.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.