I'm looking for a recipe for Salmon Patties with baking powder in them to make them light & fluffy.?

This recipe uses eggs to make them light and fluffy.





INGREDIENTS:


1 (14.75 ounce) can salmon


2 tablespoons butter


1 medium onion, chopped


2/3 cup cracker crumbs


2 eggs, beaten


1/4 cup chopped fresh parsley


1 teaspoon dry mustard


3 tablespoons shortening





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DIRECTIONS:


Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.


In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.


Melt shortening in a large skillet over medium heat. Cook patties until browned, thenI'm looking for a recipe for Salmon Patties with baking powder in them to make them light %26amp; fluffy.?
Salmon Cheese patties:


21/4 c flour


3 tsp of baking powder


1/2 tsp salt


1/3 c shortening


2 eggs


1/2 c milk


1lb salmon


1tblsp onion


2tblsp salmon juice


sliced cheese





Mix together the flour, baking powder and salt, cut shortening into the flour mixture, combine eggs and milk and add, place two thirds dough on bottom of 9 inch pan, drain salmon and juice and onion cover with cheese,place remaining dough on top, bake 20 to 30 minutes at 375.I'm looking for a recipe for Salmon Patties with baking powder in them to make them light %26amp; fluffy.?
My Salmon Patties


When I couldn't find a recipe that sounded like what I wanted, I set out to make the perfect salmon patty. This is it for me. After a few tries, I learned that when forming the mixture into patties, leaving it loose rather than packing tightly makes for a more tender finished product. Serve with your favorite sauce or eat them on buns with ketchup as my grandkids do.


1 (14 3/4 ounce) can pink salmon


2 beaten eggs


1/2 cup frozen grated hash brown potatoes


1 sliced green onion


1/2 cup crushed Ritz crackers (or other buttery flavored crackers)


1/2 teaspoon baking powder


1/4 teaspoon lemon pepper


1 dash Tabasco sauce


1/2 cup yellow cornmeal


1 tablespoon oil


4 servings 4 patties





1. Place salmon into a bowl. Gently flake, removing the bones %26amp; skin.


2. Toss with eggs, potatoes, onion, crackers, baking powder, lemon pepper and Tabasco.


3. Using your hands, form into 4 loosely packed patties %26amp; gently coat both sides %26amp; edges with cornmeal.


4. Add oil to frying pan %26amp; heat to medium high.


5. Brown patties 2-3 minutes on each side, trying to turn them only once.


6. **Note 1: I use the frozen hash browns for convenience only. (1) small to medium potato, peeled and grated, could be substituted for them.


7. *** Note 2: Sometimes I ';raise the spice bar'; %26amp; add chopped parsley or diced jalapenos or whatever else appeals to my palate at the moment of mixing.