Peas 'N' Salmon Loaf
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
31 | ounces |
canned salmon
drained |
|
2 | large |
eggs
eaten |
|
1 | tablespoon |
onions
chopped |
|
2 | teaspoons |
lemon juice
|
|
½ | teaspoon |
salt
|
|
½ | cup |
cracker crumbs
fine |
* |
8.5 | ounces |
peas, canned
drained |
* |
¼ | cup |
ketchup
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
895.9 | ml/g |
canned salmon
drained |
|
2 | large |
eggs
eaten |
|
15 | ml |
onions
chopped |
|
1E+1 | ml |
lemon juice
|
|
2.5 | ml |
salt
|
|
118 | ml |
cracker crumbs
fine |
* |
245.7 | ml/g |
peas, canned
drained |
* |
59 | ml |
ketchup
|
Directions
Combine in a mixing bowl salmon, eggs, onion, lemon juice, Carefully fold in peas. Pack into a greased 1½-quart loaf pan; bake in a preheated oven 30 minutes. Spread loaf with ketchup; bake 5 minutes longer.