Prep 10 mins
Cook 10 mins
A very easy and digestible fish dish. Serve with tartar sauce or cocktail sauce, if you wish. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 1⁄2 cups cooked salmon (canned is fine)
- 2⁄3 cup rusk, crumbs
- 2 eggs, slightly beaten
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- Mix first five ingredients in order listed; form into balls.
- Melt butter in a skillet; place balls into skillet.
- Fry until golden brown on both sides.