salmon cakes

Name: Salmon Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1/2 cup(s) celery, finely chopped; 1/2 cup(s) green bell pepper, finely chopped; 1/2 cup(s) onion, finely chopped; 2 tablespoon(s) butter, melted; 1 cup(s) fine, dry breadcrumbs; 2 tablespoon(s) boiling water; 2 can(s) pink salmon, drained (15 ounce each); 2 - eggs, beaten; 2 teaspoon(s) worcestershire sauce; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1 tablespoon(s) vegetable oil

(1 RATING)

13 Pinches

Lynette C

Gulf Breeze, FL

Updated on Apr 28, 2016

My mom used to serve these in her two week dinner rotation. Whenever I serve these, I think of home and family.

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prep time 15 Min

cook time 15 Min

method Pan Fry

yield 8 serving(s)

Ingredients

1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup onion, finely chopped
2 tablespoons butter, melted
1 cup fine, dry breadcrumbs
2 tablespoons boiling water
2 cans pink salmon, drained (15 ounce each)
2 - eggs, beaten
2 teaspoons worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil

How To Make salmon cakes

Step 1

Saute celery, green pepper, and onion in butter in a large skillet for 2 to 3 minutes or until tender. Set aside.

Step 2

Combine breadcrumbs and boiling water; stir well. Set aside.
Step 3

Remove and discard skin and bones from the salmon; flake salmon with a fork. Add reserved vegetable mixture, moistened breadcrumbs, eggs, Worcestershire sauce, salt, and pepper; stir well to combine.
Step 4

Shape salmon mixture into 8 patties. Cook in hot oil over medium heat 4 to 5 minutes on each side or until lightly browned.
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