This recipe is concocted of canned salmon, Philadelphia cream cheese chive and onion and garlic, fresh chopped chives, dill weed and cilantro, egg, ground up Stovetop stuffing mix.
Everything is mixed together until it forms a squishy ball. The real test is if you can poke a smiley face in it, and it will stay. Then, you roll balls, like you are making cookies.
Refrigerate for a while, so the combination firms up. Then, fire up the deep fryer and coat each ball with flour, egg and saltine cracker crumbs. Fry for 5 minutes and eat.
- salmon, canned
- cream cheese
- dill weed
- stovetop stuffing
Stovetop Stuffing [Dry] in Food Processer
Form into balls and then refrigerate.
While they refrigerate, prepare your outside coating.
Bowl One: You will need to put some flour in a dish.
Bowl Two: You will need an egg or two in another dish with a little water to separate.
Bowl Three: You will need saltine crackers to coat the floured and egged balls.
Collect the coated balls on a paper plate if you have one. When the plate is full of balls, you have a batch to deep fry.
Place them in ready fryer for five minutes. Drain on a paper towel.