Thursday, March 13, 2008

Salmon Cakes

Got leftover salmon? Here's a great way to use it up. Canned salmon also works well. The recipe comes from my mom.

Salmon Cakes

1 1/2 to 2 cups flaked salmon
1 egg
1 cup cracker crumbs (I use Ritz.)
1 tbsp. dried onion flakes

Mix together all ingredients, starting with 1/2 cup cracker crumbs and adding more until you reach a sticky but not gloppy consistency that holds together well. Divide mixture into four and shape into balls. Flatten balls until 1-inch thick. Dredge cakes in any extra cracker crumbs. Heat 3 tablespoons olive oil in saute pan over medium heat. Fry cakes, flipping after first side turns golden brown. Serve with lemon juice or tartar sauce.

*** The cakes will hold up better during the cooking process if you refrigerate them for an hour prior to cooking.

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