salmon cakes
(2 ratings)
Okay, so I don't mind fish but I am a fish snob. I don't mind fish fillets, but you try to feed me a fish "loaf" and I will turn into Dracula at a garlic farm. Don't ask me why I am weird in this way... because the reality is that cakes are "tiny loaves" but don't rain on my parade. :) This recipe is also one that is still "in progress." I did a test run on my father today and that batch lacked flavor. So, I have mentally adjusted and this is the recipe I came up with. I have to try this version still.
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(2 ratings)
yield
9 cakes
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For salmon cakes
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2 (6 oz) cans of salmon (no skin or bones)
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1 sleeve of ritz whole grain crackers, finely crushed
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1/4 cup finely minced onion or 4-5 green onions minced
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1/4 cup pepper (green, red, orange,etc), finely minced
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1/4 cup shredded parmesan cheese
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1 tablespoon olive oil
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2 eggs, beaten
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1 tablespoon of lemon juice
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1 teaspoon minced garlic
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1 teaspoon dried dill weed
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1 teaspoon cajun/creole seasoning
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1/4 teaspoon black pepper
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oil for frying
How To Make salmon cakes
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1In large bowl, place all ingredients, except frying oil; gently combine until well blended.
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2In a skillet heat about 2 Tablespoons of oil. Form salmon mixture into patties (mine were about the size of a smushed golf ball). When oil is hot enough add patties, a few at a time, to skillet.
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3Cook patties for 3-4 minutes on each side until golden brown and hot. Repeat with remaining patties. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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