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
"SINCE pinto beans and mashed potatoes were our usual daily fare, salmon was a special treat on Sundays. We ate these cakes fast as Mama could fry them—she couldn't get them off the griddle fast enough."
A creamy dill sauce enhances the flavor of the salmon in this enjoyable entree I served my card-player friends at a "Let's Go Fishing" luncheon. I hosted it at our summer lake cottage, the perfect setting for my special theme. —Martha Conaway, Pataskala, Ohio