Mini Salmon Cakes

MINI SALMON CAKES

Ingredients:

• 2 (14.75 oz.) cans pink salmon
• ½ cup finely chopped yellow onion
• 2 tablespoons chopped fresh
• parsley
• 1 tablespoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 large eggs, lightly beaten
• ½ cup unsalted matzo meal
• ¾ cup olive oil

Mixed baby salad greens. Drain salmon, remove skin and bones and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. Batter will be wet. Shape salmon mixture into 14 small patties. Cook in hot oil in a large skillet over medium-high heat; 2 to 3 minutes on each side until golden brown and crispy. Drain on paper towel-lined wire rack. Serve immediately over baby salad greens with Lemon Dill Sauce.

Lemon Dill Sauce

½ cup sour cream, ½ cup mayonnaise, 2
tablespoons drained capers, 4 teaspoons chopped fresh dill, 1 ½ teaspoons fresh lemon juice, salt to taste. Place ingredients in a small blender and process until smooth. Season with salt.

Delicious!

Janice Stompro & Dr. Stompro

Peach Buttermilk Pancakes

Peach Buttermilk Pancakes

Ingredients:

• 2 cups Bisquick baking mix
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• 1 ½ cups buttermilk
• 1 large egg
• 1 ½ cups peeled, diced fresh peaches

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches. Pour batter onto a hot lightly greased griddle or in a skillet. Cook until pancakes are brown and then flip to other side; continuing cooking until brown. Serve with butter and maple syrup.

Yummy!!!

Janice Stompro & Dr. Stompro