Recipe: Salmon Patties with Caper Sauce (using corn flakes, Kellogg's, 1970's)

QUICK 'N EASY SALMON PATTIES WITH CAPER SAUCE

1 (1 lb.) can (2 cups) salmon or other cooked fish
4 cups Kellogg's Corn Flakes (or 1 cup Kellogg's Corn Flake Crumbs)
2 eggs, slightly beaten
3/4 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons finely snipped parsley
3 tablespoons finely chopped onion
Vegetable oil or shortening
Caper Sauce (recipe follows)

Drain salmon, reserving liquid. Remove skin and bones from salmon and flake. Set aside.

If using corn flakes, crush into fine crumbs. In mixing bowl combine salmon, 1/2 cup of the crumbs, 1/4 cup salmon liquid, eggs, salt, pepper, parsley and onion; mix thoroughly.

Shape into 12 flat patties, 2 1/2 inches in diameter. Coat with remaining crumbs.

In large frypan or electric frypan place a small amount of oil or shortening. Fry patties in hot oil on medium temperature approximately 2 minutes on each side or until golden brown.

Serve hot with Caper Sauce. Caper Sauce

CAPER SAUCE

1/2 cup dairy sour cream
1/4 cup mayonnaise
2 tablespoons chopped capers
2 teaspoons caper juice
1 1/2 teaspoons grated onion
1/4 teaspoon salt
Dash pepper

Combine all ingredients for the Caper Sauce in small bowl; mix well. Serve with salmon patties.

Makes 6 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971