1 (6 oz) can, drained and flaked
1/4 cup, finely chopped
1/4 cup, sliced
Fresh dill weed
1 tablespoon, chopped
- In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
- Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.