Instructions: TEMPERATURE: 360 F. DEEP FAT

1. DRAIN SALMON; RESERVE LIQUID FOR USE IN STEP 3. REMOVE AND DISCARD SKIN. FLAKE SALMON AND MASH BONES. SET ASIDE FOR USE IN STEP 6.

2. COMBINE POTATOES, MILK, AND SALT. SET ASIDE FOR USE IN STEP 5.

3. HEAT WATER, SALMON LIQUID AND BUTTER OR MARGARINE TO BOILING; POUR INTO MIXER BOWL.

4. ADD POTATO MIXTURE RAPIDLY TO HOT BUTTERED WATER AND LIQUID. WHIP UNTIL SMOOTH.

5. LET POTATO MIXTUE COOL.

6. COMBINE SALMON, COOLED POTATO MIXTURE, EGGS, ONIONS, AND PEPPER.

MIX THOROUGHLY. CHILL.

7. SHAPE INTO 3 INCH DIAMETER CAKES 1 1/2 INCHES THICK, WEIGHING ABOUT ABOUT 2 1/2 OZ EACH.

8. DREDGE EACH CAKE IN FLOUR; SHAKE OFF EXCESS.

9. FRY 2 TO 3 MINUTES OR UNTIL BROWNED.

10. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE:

1. IN STEPS 2 THROUGH 4, FRESH POTATOES MAY BE USED FOR INSTANT POTATOES. OMIT INGREDIENTS; PREPARE 1/2 RECIPE FOR MASHED POTATOES (RECIPE NO. Q04800). USE DRAINED SALMON LIQUID FOR PART OF WATER.

NOTE:

2. IN STEP 6, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS.

NOTE:

3. IN STEP 6, 1 1/2 OZ (1/2 CUP) DEHYDRATED ONIONS MAY BE USED. SEE REICPE NO. A01100.

NOTE:

4. IN STEP 9, CAKES MAY BE COOKED ON GREASED, PREHEATED GRIDDLE (350 F.) 3 TO 5 MINUTES PER SIDE.

SERVING SIZE: 2 CAKES (5

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