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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jeannie Smith
  • 2 large cans salmon
  • 1/2 onion, finely chopped
  • 1 to 1 1/2 tsp. dill
  • 1/2 tsp. garlic
  • 1/2 to 1 cup flour
  • 1 egg
  • canola oil
Clean the salmon of the skin and bones, which are to be discarded. Flake the salmon, put into a bowl and pour in the liquid from can. Add the onion, dill, flour and egg.
Mix ingredients well. The mixture should be wet but not runny.
Pour canola in a light layer in a heated frying pan. With a large spoon, spoon salmon mixture into patties placed into the pan and cook each patty until golden brown on each side. Serve while hot.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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