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Oregon Salmon Patties
Reviews:
June 24, 2007

Best salmon patties we've ever had! I followed previous reviewers advice and added a large clove of (chopped) garlic to the onions. The mixture was more than wet enough and I didnt need any of the reserved juice. I used 1/2 cup of crushed crackers in the mix, I found that only 1/3 of 2/3 cup, as the recipe indicated, was not enough. Refrigerating the patties before cooking really helped hold them together. Other changes: dijon mustard for the dry, dried parsley for fresh. I added about 1/4 tsp dried dill also. For the salmon I used pink boneless/skinless canned salmon. I served these with the Lemon Sauce for Salmon Patties posted on this site. Delicious!

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