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Thursday, August 9, 2012

Pan Fried Salmon Cakes, Stewed Squash and Candied Carrots

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I grew up eating salmon cakes and stewed squash.  My Mom made the best salmon cakes and I've tried my best to follow her very simple but good recipe.  You could make these with fresh salmon, but to me they would not be the same as 'Mom's Salmon Cakes'.  Don't be shunned by the canned salmon or the amount of bones in the can.  The bones are like wet crackers and will crunch up as you prepare the cakes.....you won't notice them after they cakes are cooked.  Plus they're good for you!  Try these and let me know what you think!

Salmon Cakes
  • 2 - 14oz Cans of Pink Salmon
  • 1 - small yellow onion
  • 2 - Eggs
  • 2 TBS - Mayonnaise (gotta use Duke's!)
  • 1 TBS - Coarse Ground prepared mustard
  • 1 tsp - Hot Sauce (I like Texas Pete)
  • Parsley enough for color and freshness
  • 1/2 cup - Italian Seasoned Bread Crumbs
  • Salt and Pepper to taste
Step 1.  Drain salmon

Step 2.  Combine all of the recipe ingredients into a bowl

Step 3.  Form salmon cakes (make them as big or small as you like) and place in the fridge for 30 minutes to firm up a bit.

Step 4.  Pan fry in hot oil over medium heat for 4-5 minutes per side, until golden brown.

Step 5.  ENJOY!  Was that simple or what???

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