Patties:
1 can salmon (14.75 oz) -or 2 4" squares leftover salmon
1 tsp. garlic salt
1/2 Cup leftover (cooked) rice, wild rice, or rice-a-roni (optional)
2 Tbsp. flour
1 egg
1 tsp. parsley
3 oz. cream cheese, softened
Dill Sauce:
1/3 Cup sour cream
1/3 Cup Mayonnaise
1 Tbsp. finely chopped onion
1 tsp. lemon juice
1 tsp. prepared horseradish
3/4-1 tsp. dill weed
1/4 tsp. garlic salt
pepper to taste
Place drained salmon in bowl & flake evenly with a fork--or flake leftover salmon.
Add all remaining ingredients. Stir together.
Shape into patties -burger size or less.
Cook in oil in skillet over med heat until browned on each side. Turn once while frying.
Makes approximately 5 patties.
Serve with Dill Sauce
Add a salad & veggie for a great meal!
*Submitted by Marilyn Poulsen
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