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Catholic Recipe: Polish Koletki

    INGREDIENTS

  • 2 to 3 slices white bread
  • 1/3 cup milk
  • 1 can (7-3/4 ounces) red salmon
  • 3 Tablespoons melted butter or margarine
  • 1/8 teaspoon pepper
  • 1 teaspoon nutmeg
  • Details

  • Serves: 4
  • Yield: 4 cakes
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Poland

Here's the Polish version of salmon cakes. The extra time is to allow the mixture to cool before shaping into cakes.

DIRECTIONS

Trim crust from white bread; break into small pieces; measure 1 cup lightly packed. Soak bread in milk until soft; add to drained flaked salmon. Beat bread and salmon together with melted butter or margarine, pepper, and nutmeg. Chill until mixture is easy to handle. Shape into 4 cakes. (Polish cooks shape this mixture to resemble little thick sausages, but cakes are easier!) Flour cakes lightly; cook in butter until browned on both sides. Accompany with thin slices of cucumber, and yogurt for a sauce. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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