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Salmon Cakes

  Remove any skin or small bones from salmon. Flake the fish with a fork. Combine salmon, onions, dill, basil, salt, milk, beaten eggs, butter, and bread crumbs. cover with plastic wrap and refrigerate for 30 minutes. Form into balls, patties, or cakes and roll in bread crumbs. Fry in preheated shortening in a deep-fat fryer at 375 F. (or in heavy skillet) until golden brown on both sides. Serve with Lemon Sauce and dill pickles.

Serves 4

1 lb. fresh salmon, filleted and poached (canned salmon may be substituted)
2 T finely chopped onion
1 T. fresh minced or 1/2 T dried dill
1 t. fresh minced or 1/2 t. dried basil
1 t. seasoned salt
1/4 c. evaporated milk or regular milk
3 eggs, beaten
2 T. melted butter
1 c. fresh bread crumbs
1/2 c. bread crumbs for coating
shortening

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

Betty Groff's Country Goodness Cookbook More info. and/or Buy

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Authentic Amish Cooking Recipes

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