My Recipe Box - Salmon Cakes

 The first thing I remember learning to make in Domestic Science (yikes) was salmon cakes.

It became a Friday (Catholic Irish household) tradition in our house for me to make them.

Personally, I don't add any oil to my non-stick pan, up to you.

ANACORTES WASHINGTON

1 can  213g (7.5 oz) of canned salmon, drained and flaked OR cooked salmon

1/4 cup breadcrumbs (preferably whole wheat for added texture)

1tablespoon mayonnaise

1 tablespoon Dijon mustard

Old Bay seasoning

Finely chopped onions

Finely chopped bell pepper (any color) or celery

1 egg, beaten

Salt and pepper to taste

Olive oil for frying

Feel free to customize with some spices like garlic powder or paprika for an extra kick!

Step-by-Step Instructions

Prepare the Mixture: In a large bowl, combine the drained salmon, breadcrumbs, mayonnaise, and Dijon mustard. Mix well until everything is evenly coated.

Add Veggies: Stir in the chopped onions, bell peppers/celery, into the salmon mixture. Don’t forget to season the mix with salt and pepper to enhance the flavors!

Incorporate Egg: Add the beaten egg, which will help bind the mixture together. Mix until fully combined.

Shape the Cakes: Use your hands to form the mixture into small patties—about 2-3 inches in diameter works perfectly.

Cook: Heat a tablespoon of olive oil in a non-stick frying pan over medium heat. Place the patties into the hot oil, cooking for about 3-4 minutes on each side or until golden brown.

Serve: Plate your crispy salmon cakes warm, perhaps topping them with extra parsley or a simple yogurt sauce for added flavor.