Recipe: Salmon Cakes 2020

Salmon Cakes...also known as salmon patties are not a new recipe to the world. They are a basic staple in many 'country' family recipe collections and I am pretty sure every family has their own version based on which part of the world/country you come from. My recipe is pretty much the same as most others you can find; but I do a couple of things differently, ...maybe? 😊

Note: This is a big portion recipe, specifically to make either large portion sizes OR extra portions to have as left overs (or serve a larger number of people). This recipe will make 12 large salmon cakes, or up to 20 small cakes.

Also. I only buy the boneless, skinless cans of salmon these days. BE GONE to the days of having to pick out the bones and skin! For this recipe I used Chicken of the Sea Pink Salmon. If you can't find it, or if its out of your budget...just use the regular salmon in a can...and...debone/deskin it.


Salmon Cakes 2020

Ingredients.

3 5oz cans of salmon-boneless, skinless.

1/2 onion, diced very small.

1 stalk of celery, chopped with leaves

2 'sleeves' of Ritz crackers (2 cups), smashed up to bits.

2 eggs, scrambled (not cooked)

1-2 tbsp of real mayo

2 tsp "soul food" seasoning

2 tsp black pepper

fresh lemon juice (about 1tsp, or the juice from 1/2 lemon)

dash of salt, to taste


(you can add a dash of hot sauce or two, or seven as well...for a bit of kick)


Instructions.

Combine it all, thoroughly. Note; the smaller you dice your veggies, the more 'tender' your cakes will be, and the greater chance of your cakes staying together.





Form into balls.

If the balls are too "wet" add a tsp of flour, if they are too dry you can add more mayo. They should form a ball, and stay in that shape.





Heat oil in a skillet or frying pan. Smash balls into patties right before adding them to the pan. Fry both sides about 3 minutes, until dark brown and crispy on the edges.





Drain on a wire rack, or on paper towels for a short time, then remove to a plate so they do not get soggy! Let cool briefly, serve warm.


Questions? Comments? Leave them in the comment section below. Thanks!