Salmon Cakes
Recipe from the book Carrot Cake Murder by Joanne Fluke
Ingredients:
- 7 or 8 oz can salmon (can also use tuna or chicken)
- 2 slices bread, crusts removed
- 1 beaten egg
- 1 teaspoon Worcestershire sauce (can also use hot sauce or lemon juice)
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 2 Tablespoons butter
- Drain can salmon and put in small mixing bowl. Flake it with a fork.
- Tear bread into small pieces and add to salmon.
- Add egg and mix it all up with a fork.
- Mix in the Worcestershire sauce (or hot sauce of lemon juice), dry mustard, salt, and onion powder
- Stir it all up until it resembles a thick batter with lumps.
- Form into 3 balls and then flatten like a hamburger patty about 1/2 inch thick.
- Let them sit for a minute or two to firm up.
- Melt butter in frying pan over medium heat. (I cooked mine on a griddle sprayed with Pam.)
- Place patties in pan and fry about 2 minutes on each side.
- Drain patties on a paper towel.
Mix 2 Tablespoons heavy cream and 1/2 cup mayonnaise till smooth and then mix in 1 teaspoon dill weed.
Cover with plastic wrap and put in refrigerator for at least 4 hours.
I doubled the recipe and made 6 cakes.
Ken thought they were okay but he's not that crazy about sea food anyway. Me on the other hand thought they were very good and I loved the Dill Sauce.
Happy Eating 🍴
I love Salmon Patties, we call them here in the South. Hubs love them also but instead of Dill Sauce we serve them with cream gravy. Sometimes I make biscuits and just put a patty into the biscuit.
ReplyDeleteKaren, I totally closed blog, never to open it again.. Do you have my email?
ReplyDeleteOh I am sorry to hear that you won't be blogging. No I don't have your email address. You comments in my email are no reply ones.
ReplyDeleteSalmon and dill go so well together ...
ReplyDeleteAll the best Jan