Oyster Cakes Hollandaise Recipe
Ingredients
| Onion | 2 Tablespoon, finley chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Soft bread crumbs | 3 Cup (16 tbs) | |
| Oysters | 1 Pint, chopped | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Milk | 1/4 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 3/4 cup fine dry bread crumbs | ||
| 1 1 3/4-ounce envelope hollandaise sauce mix | ||
Directions
In skillet cook onion in 2 tablespoons butter till tender but not brown. (Electric skillet 350°.)
Combine with eggs, soft bread crumbs, oysters, celery, milk, parsley, lemon juice, salt, and paprika.
Shape into 8 patties 1/2 inch thick.
Coat with fine dry crumbs.
Chill.
In skillet melt remaining butter.
Brown the cakes.
Reduce heat (220°) and cook 6 to 8 minutes.
Prepare hollandaise sauce according to package directions; serve over cakes.
Combine with eggs, soft bread crumbs, oysters, celery, milk, parsley, lemon juice, salt, and paprika.
Shape into 8 patties 1/2 inch thick.
Coat with fine dry crumbs.
Chill.
In skillet melt remaining butter.
Brown the cakes.
Reduce heat (220°) and cook 6 to 8 minutes.
Prepare hollandaise sauce according to package directions; serve over cakes.
Chef
