Salmon cakes can hit the spot in a pinch if you have a taste for seafood. Use leftover cooked salmon or canned salmon. Serve with a tartar or dill sauce.
What you will need:
1 wooden spoon
1 medium-size bowl
1 frying pan
Non-stick cooking spray or two tablespoons of olive oil
1 (14.75 oz) can salmon
½ medium onion, minced
1 clove garlic, minced
1 egg, beaten
2 teaspoons fresh parsley
2 tblsp mayonnaise
2 tblsp Dijon mustard
2 tblsp bread crumbs
Pinch of salt and pepper
1 medium-size bowl
1 frying pan
Non-stick cooking spray or two tablespoons of olive oil
1 (14.75 oz) can salmon
½ medium onion, minced
1 clove garlic, minced
1 egg, beaten
2 teaspoons fresh parsley
2 tblsp mayonnaise
2 tblsp Dijon mustard
2 tblsp bread crumbs
Pinch of salt and pepper
Cooking and Directions:
Combine salmon with onion, garlic, parsley, mayonnaise, mustard, bread crumbs, and egg in bowl. Sprinkle salt and pepper. Mix well. Mold portions of mixture into small patties. Put frying pan on medium heat. Spray pan surface with cooking spray or coat with olive oil. Once the pan is hot, place patties in pan. Let them brown on each side for five minutes. Serve up and enjoy.
Optional additions: ¼ cup diced carrots
¼ cup diced celery
¼ cup diced celery
Helpful Hint: For crispier salmon cakes, lightly coat patties (on both sides) in all-purpose flour before frying.
Posts
Hadn't thought about salmon cakes from the canned salmon. Neat.
ReplyDeleteThis was the main dish in the cafeteria where I work today. It didn't look like this, though. It was gray and mushy. This is looks tasty, even like a crabcake! I'll have to try this recipe. how tempting!
ReplyDeleteI love salmon, so reading this recipe gives me some good ideas with salmon from the can.
ReplyDelete