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