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Catholic Recipe: Polish Koletki


  • 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


Serves: 4

Yield: 4 cakes

Prep Time: 3 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a

Origin: Poland


Food Categories (3)


Feasts (1)

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