Sour Cream and Onion Salmon Cakes
So I made these. XD
Featured Pinch Tips Video
- 3 c
- cooked, flaked salmon
- bag sour cream and onion potato chips (not the mini snack bags, but the next size up)
- 2 large
- canola oil to coat the botton of the pan
- 1/2 tsp
- ground black pepper
1Crush the chips until they are crumbs.
2Preheat a large, shallow skillet over medium heat for 3-5 minutes. Once preheated, put enough oil to coat the bottom of the pan and swirl it around the pan.
3Whisk the eggs together until well blended.
4Mix salmon, chips, eggs and pepper, until blended well.
5Take a 1/2 cup measuring cup and pack it firmly with the mixture. Rap it firmly on the edge of the bowl to release it, and shape it into a round patty. It needs to be about 1 1/2 inches thick.
6Fry the cakes on each side, until golden brown, 2-3 minutes per side.