"■'^r^ v 



^^:^^> 



SALMONBURGERS 



A favorite 

 in Seattle; 

 great as all outdoors 



1 pound can salmon 

 V2 cup chopped onion 

 V4 cup butter or other 



fat, melted 

 Vb cup salmon liquid 

 V3 cup dry bread crumbs 



2 eggs, beaten 



V4 cup chopped parsley 

 1 teaspoon powdered 

 mustard 



V2 teaspoon salt 



V2 cup dry bread crumbs 

 6 round buttered buns 

 Lemon wedges 



Drain salmon, reserving liquid. Flake salmon. 

 Cook onion in butter until tender. Add salmon 

 liquid, crumbs, egg, parsley, mustard, salt, 

 and salmon. Mix well. Shape into 6 cakes and 

 roll in crumbs. Place cakes in a heavy frying 

 pan which contains about Vs inch of fat, hot 

 but not smoking. Fry at moderate heat. When 

 cakes are brown on one side, turn carefully 

 and brown the other side. Cooking time 

 approximately 5 to 8 minutes. Drain on 

 absorbent paper. Place cakes in buns. Serve 

 with lemon wedges. Serves 6. 



11 



