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#1
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canned salmon
'I add crushed pork rinds, egg, and salt and pepper and make salmon
patties.' sounds great...I do not have pork rinds though can I do it without or add something else? thanks, debra (getting hungrier by the moment) |
#2
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canned salmon
You can omit the pork rinds and hold it together with the egg. Good spices
to add are dill, spicy mustard, curry a little Italian dressing. If you have a cracker or two that will help in keeping it together Enjoy, Curt "Debra D" wrote in message . net... 'I add crushed pork rinds, egg, and salt and pepper and make salmon patties.' sounds great...I do not have pork rinds though can I do it without or add something else? thanks, debra (getting hungrier by the moment) |
#3
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canned salmon
Thanks everyone...
I made them with salt, pepper, a little mustard and italian dressing along with the egg. It held together great. I think next time I might melt some cheese on top (sounds weird?). |
#4
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canned salmon
'I add crushed pork rinds, egg, and salt and pepper and make salmon
patties.' sounds great...I do not have pork rinds though can I do it without or add something else? thanks, debra (getting hungrier by the moment) Do you have eggs? I love salmon quiche. Yummm. This is so easy to make. Yvonne Basic Quiche I’m big at making quiches and putting whatever I’m in the mood for them. 4 eggs 1 ½ cups cream 2 cups cheese Salt and pepper to taste Grease the bottom of dish with butter. Sprinkle cheese on bottom. Mix together eggs and cream. Pour over cheese. Bake uncovered @ 400 degrees for 15 minutes. Then lower temperature to 350 degrees and bake another 30 minutes. Cool 10 minutes before slicing. Brenabonn 275/260/150 5’6" 38y/o |
#5
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canned salmon
If you have any dill, it is really excellent with salmon just so you know.
I use garlic as well. By the way I make the same patties with tuna and it is quite good. Curt "Debra D" wrote in message . net... Thanks everyone... I made them with salt, pepper, a little mustard and italian dressing along with the egg. It held together great. I think next time I might melt some cheese on top (sounds weird?). |
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