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1 can pink salmon, drained & flaked
1/4 cup minced onion
1/4 cup minced celery
1/2 cup mayonnaise
1 tbsp. pickle relish
1 tbsp. dijon mustard
1 beaten egg
1/2 cup low carb breading mix (Brandi's breading)
splash of worcestershire sauce
2 dash tabasco
1 capful lemon juice

Combine ingredients & mix until well blended. Form into eight patties & dust them lightly with more of the breading mix.

Fry in butter over medium heat, turning gently, until golden brown on each side. Drain on paper towels & serve with lemon/dill sauce, hollandaise, or any mild piquant sauce of your choice.