ksul-uasc-mscc224_008

Salmon Cutlets

2 C hot boiled rice
1 lb can salmon
1 TB chopped parsley
2 t salt
1 TB lemon juice
1 beaten egg

Remove bones and skin
from salmon and seperate in-
to flakes. Mix salmon, rice,
parsley, salt, lemon juice and
egg together, and spread out
to cool. Shape into cutlets.
Dip in beaten egg and then
on fine bread crumbs and
saute in hot fat until brown
or brown in hot oven.
Serve with egg or parsley sauce.