Made salmon cakes for dinner tonight. I also made a homemade sauce to top them off, served on a buttered toasted bun with leaf lettuce. I made them with a new salmon that I found. I had been buying salmon in 14 3/4 oz. cans. This salmon was of a better quality (no bones to remove) than what I have been using. I bought this at a local club store and it came in a four pack of 7 oz. cans. I used all four cans and it made eight good sized salmon cakes, some for the freezer for later. I will not use the other brand again.
Salmon Cakes
4 - 7oz. cans salmon (comes fully cooked and ready to eat)
1 sweet onion, chopped
3 eggs, lightly beaten
1 cup bread crumbs
salt and pepper to taste
cooking oil for frying
Drain liquid from salmon. Place drained salmon into a medium mixing bowl. Add beaten eggs, mixing well. Then add bread crumbs, again mixing well. Mix in chopped onions. Add salt and pepper to taste, mixing well. Press mixture together gently shaping into seven patties. Place into a heated frying pan with 4 Tablespoons of cooking oil. Fry each patty on both sides until golden brown. Serve with your favorite topping.
Zesty Sauce
1/4 cup mayo
1/2 cup ketchup
3 Tablespoons chopped sweet pickle
1 Tablespoon creamy horseradish
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