Monday, June 29, 2015

Salmon cakes

Salmon Cakes

1 can Alaskan salmon
1 egg
6-8 crackers (saltine, Ritz, etc), crushed
2 Tbsp. onion, minced
1/4 cup red bell pepper, finely diced
1-2 Tbsp. mayo
Salt, pepper and garlic powder to taste
1 Tbsp. green onion, minced (optional)
Other options: Old Bay seasoning, dill weed

Drain salmon and place in mixing bowl. Flake with a fork, mashing any bones (they are edible). To the salmon, add the egg, crushed crackers, onion, red pepper, mayo and seasonings. Mix thoroughly. Shape into patties. Refrigerate the cakes once shaped for 20-30 minutes. It will prevent the cakes from breaking up during cooking. There are two ways that you can cook these: bake at 375 for about 20-25 minutes...flipping once halfway through OR heat enough oil to cover a skillet on medium to medium high and pan fry them.

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