Cooking Light, NOVEMBER 1997
YUM! These were sooooooooooooo good! I had some fancy sea salt laying around – Hawaiian Red – that added a little sharpness to the salt. I roasted them as close to the top of the oven as I could to make sure they were nice and crispy. These we will DEFINITELY make again.
Knife
Cutting board
Measuing cups and spoons
Jelly roll pan
Chris says
You’ll be addicted to them. We are. They’re DELISCIOUS!! Making them again tonight with the Crispy Salmon Cakes with Lemon-Caper Mayo.
Al's Cooking Light Reviews says
Making these this week!