I first read about these salmon cakes over at Musings of a Housewife last month and finally gave them a try last week a (and again last night). Matt and I love them! Noah and Ezra are the true test of any recipe though. Their opinions? On their plates absolutely would not try, but off of mommy’s plate some of the best food they have ever eaten. Ezra even ate the leftovers with me for lunch today.
If you are like me and often just read the ingredients’ list to make sure you have everything and the instructions while you are prepping dinner, I’ll give you a heads up. You have to chill the cakes for 20 minutes before you cook them.
1 (14.75-oz) can salmon
1/4 red pepper, small diced
1/4 onion, minced
1/2 cup bread crumbs
1 Tbsp Worcestershire sauce
1/4 tsp pepper
1/2 tsp salt
1/4 cup shredded cheese (cheddar or other)
2 Tbsp chopped fresh parsley (or 1 tsp dried)
2 Tbsp flour
1/4 cup butter
3 Tbsp olive oil
1. Saute onion and red pepper in olive oil/butter. Let it cool.
2. Combine salmon, egg, bread crumbs, sauce, cheese, parsley, salt and pepper. Add onion and red pepper and mix well.
3. Form into four patties. Dust lightly with flour. Chill for 20 minutes. (The chilling is important. Otherwise they fall apart.)
4. Heat butter and olive oil in skillet on med-high heat and cook patties until browned on both sides, about 10 minutes. Drain on paper towels and serve with veggie. (I’ve never drained them and haven’t found them to be overly oily when I cook them. I don’t think I used a 1/4 of butter and 3 tablespoons of olive oil though.)