When you’re making salmon cakes, applesauce is a pleasant substitution for the egg. The cakes must be turned carefully, but they taste great and stay moist in the center. —Maggie G., Atlantic Beach, Florida
Folks tell me this is one of my specialties. Almonds give these light patties a crisp coating and sour cream adds richness. They're flavorful and special enough for company.—DeWhitt Sizemore, Woodlawn, Virginia
FISH of all kinds are meal-time mainstays for us in Nova Scotia, so my search for new and tasty ways to prepare fish never stops.
These lighter-than-air salmon patties are a favorite in my family and are especially good served with green beans and a tossed salad.
-Beverly Willis, Bridgetown, Nova Scotia