Preparation:
Combine the ingredients except oil and flour, mix. Shape into twelve 1/2" thick patties. At this point I lightly dredge the patties in flour to make a crisper golden crust.
Place on a platter, cover with plastic wrap and refrigerate for at least one hour.
Heat a thin layer of oil to sizzling. Cook the patties without crowding until nicely golden brown on each side (about 5 minutes per side).
The liquid smoke gives them a wonderful smoked salmon flavor for a fraction of the price.
Makes 12 cakes |
