salmon cakes
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.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
9 cakes
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
- - 1 teaspoon dried dill weed
- - 1 teaspoon cajun/creole seasoning
- - 1/4 teaspoon black pepper
- - oil for frying
How To Make salmon cakes
-
Step 1In large bowl, place all ingredients, except frying oil; gently combine until well blended.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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