Ingredients :
- 2 tbsp butter
- 3 tbsp flour (if use gluten-free will need to use a little less flour or a little more milk)
- 1 1/4 cups milk, divided
- 1 tsp cider vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 15 oz canned salmon, skinless & boneless
- 5 1/2 oz potato chips, crushed
- 1 cup vegetable oil
- 1 can cream of celery soup
- 1 tsp dried dill
Method :
- Heat butter in saucepan until melted. Add flour, stirring until blended. Cook, stirring mixture continually, until bubbly. Stir in 1/4 cup milk & the vinegar. Cook white sauce, stirring continually, until thickened. If using gluten-free flour, will need to continue adding milk a little at a time til it is a thick sauce. Add salt & pepper, mix well. Remove from heat.
- Drain salmon. Flake salmon & stir into white sauce.
- Form salmon mixture into patties. Coat patties in crushed chips.
- Heat oil in large skillet over medium-high heat. Fry patties in oil, turning once, until browned, drain.
- For the dill sauce, combine the soup, 1 cup milk, & dill in small saucepan & mix well. Bring to a boil, stirring occasionally. Reduce heat. Simmer, stirring frequently, for 3 minutes. Serve with patties.
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