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From the Holocaust Survivor Cookbook
Adapted from a recipe by Holocaust survivor Moishe Perlman


1 large (14oz.) can salmon
2 eggs
¼ teaspoon lemon juice
¼ teaspoon Worcestershire
½ cup Italian bread crumbs plus extra to roll in
2 Tablespoons mayonnaise or vegannaise
¼ cup grated onion
2-3 Tablespoons margarine, vegetable, or olive oil
Optional 1 teaspoon chopped parsley


Drain salmon
Mix all ingredients. Form patties; roll in extra breadcrumbs
Heat oil or margarine
Fry patties about 5 minutes on each side until brown and crispy.
Serve with crackers and mustard


Recipe: Kosher, fish, parve

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