Salmon Patty Upgrade......1.2



I may have 'perfected' the salmon cake.......adding chopped marjoram, thyme, parsley, dill, cilantro, garlic, scallions and whisked eggs...with Juliana scotch bonnet pepper sauce.... to canned wild-caught Alaskan salmon...and an equivalent volume of chopped, breaded and fried onions.....then dredging the subsequently hand-formed patties in egg yolk, covering them with panko crumbs and frying them....crispy brown.....in a skillet of really hot corn oil......served with a creamy dill/mustard/lemon/pickle-relish tartar sauce.......

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