Chesapeake Bay Backtalk Cakes

An old classical compound for advancing Chesapeake Bay backtalk cakes.
  • 1 batter dejected backtalk meat
  • 2 tablespoons chopped onion
  • 2 tablespoons adulate or added fat, melted
  • 1 egg, beaten
  • 1/2 teaspoon delicate mustard
  • 1/2 teaspoon salt
  • Dash pepper
  • Dash cayenne pepper
  • 1/2 cup dry aliment crumbs
  1. Remove any carapace or cartilage from backtalk meat.
  2. Cook onion in adulate until tender.
  3. Combine all capacity except crumbs.
  4. Shape into 6 cakes and cycle in crumbs.
  5. Place cakes in a abundant frying pan which contains about 1/8-inch of fat, hot but not smoking.
  6. Fry at abstinent heat.
  7. When cakes are amber on one side, about-face anxiously and amber the added side.
  8. Cooking time about 5 to 8 minutes.
  9. Drain on absorptive paper.
Serves 6.

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