SALMON BURGERS

1 1/4 pounds skinless, boneless salmon
1 1/4 cups fresh bread crumbs, divided use
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
1/3 cup milk
1/3 cup sour cream
1/4 cup chopped fresh cilantro
1 tablespoon oil
4 tablespoons butter
1 tablespoon lemon juice

Chop salmon coarsely in food processor.

In a mixing bowl, combine salmon, 1/2 cup bread crumbs, salt and pepper to taste, cumin, Tabasco, and milk. Stir with wooden spoon. Add sour cream and cilantror; stir until blended.

Divide into 8 patties and lay on wax paper. Coat patties with remaining bread crumbs.

Heat oil in a big nonstick skillet. Cook patties in skillet over medium heat about 4 minutes per side; remove patties and keep warm.

Wipe out skillet and add butter. Cook until butter BEGINS to brown; add lemon juice. Pour over salmon and serve.

Servings: 4
Source: Cuisine Rapide by Pierre Franey