Salmon Cakes
By
Brandi Kirkpatrick
@IdGirl25
1
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.
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.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
9 cakes
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
·2 (6 oz) cans of salmon (no skin or bones)
-
·1 sleeve of ritz whole grain crackers, finely crushed
-
·1/4 cup finely minced onion or 4-5 green onions minced
-
·1/4 cup pepper (green, red, orange,etc), finely minced
-
·1/4 cup shredded parmesan cheese
-
·1 tablespoon olive oil
-
·2 eggs, beaten
-
·1 tablespoon of lemon juice
-
·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
-
·oil for frying
How to Make Salmon Cakes
- In large bowl, place all ingredients, except frying oil; gently combine until well blended.
- In 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.
- Cook patties for 3-4 minutes on each side until golden brown and hot. Repeat with remaining patties. Serve warm.
