Art's Recipes to THE POINT

Recipe By : Candy Valencia Serving Size : 4 Preparation Time :0:30 Amount Measure Ingredient -- Preparation Method ----------- ------------ -------------------------------------------------   1 Lemon   2 1/2 Tsp Grated Fresh Ginger   Salt and Pepper   5 Tbs Oil   6 Cups Watercress Leaves   1 Egg   15 1/2 ounces Canned Salmon   1 Scallion -- Chopped   2 Tbs Chopped Fresh Parsley   1 1/2 Cups Dry Bread Crumbs (+3 Tablespoons) Squeeze 1 1/2 Tbs juice from lemon into small jar. Add 1/2 tsp ginger, 3/4 tsp salt, 1/4 tsp pepper. Shake until salt disolves. Add 3 Tbs oil, shake to combine. Remove tough stems from watercress; divide leaves among 4 plates. In large bowl, beat egg. Drain salmon, add to egg with remaining ginger, scallion, parsley, 1/2 cup bread crumbs, 1/2 tsp salt and 1/4 tsp pepper. Mix well and shape into 8 patties. In large non-stick frying pan, heat remaining oil over medium heat. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes. Put 2 patties on each plate. Shake dressing again, pour over patties and watercress. Recipe is to make 4 servings; however, recommend doubling if large servings are desired. October 14, 1993   - - - - - - - - - - - - - - - - - - Note: This is my daughter's recipe and is a great change from the ordinary salmon cake recipes.

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