How to make it

  • Drain salmon and set aside 6 tbsps of the broth; debone and flake the meat.
  • In a medium mixing bowl, mix salmon, tuna, eggs, onion and bell pepper until sticky. Stir in flour. Add salt, Mrs Dash, and baking powder to salmon broth; stir into fish/veggie mixture.
  • Form into small patties, and dredge in cornmeal if desired. Refrigerate on a platter in a single layer for an hour or two to facilitate easier handling.
  • When ready, fry patties four at a time in hot cooking oil until golden, about 5 minutes per side.
  • Serve topped with tartar sauce or creamed peas.
  • These can also be served on burger buns with tartar sauce.

Reviews & Comments 2

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    " It was excellent "
    hungrybear ate it and said...
    a Goody
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    " It was excellent "
    elgourmand ate it and said...
    What a great creation Windy. I'll use fresh tuna but that will only make it better. Thanks. RJ
    Was this review helpful? Yes Flag

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