[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SALMON PATTIES[/title][fusion_text]Week of March 24th-28th 2014
1 Can (14 3/4 oz.) Salmon, drained, skin and bones removed 1/2 Cup Bread Crumbs
1/4 Cup Finely Chopped Onions 1/4 Cup Mayonnaise 1 Tbs. Prepared Horseradish
2 Eggs, slightly beaten 2 Tbs. Butter
In a large bowl, combine all ingredients except butter. Mix well and form salmon mixture into four 1 inch patties. Melt butter in skillet, Fry patties 6-8 minutes or until golden brown, turning once during cooking.
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