July 25, 2006

Salmon Cakes

This is almost embarrassingly simple!

12-16 oz. leftover cooked salmon OR 1 can salmon
2 eggs
10-20 saltine crackers
salt and pepper

Mix together the salmon, eggs and enough crushed crackers to hold shape. Salt and pepper to taste. Shape into a large walnut sized ball and smash into a patty. Place on plastic wrap or foil and refrigerate for at least 30 minutes till firm.

Fry each patty in a thin layer of oil over medium high heat until golden brown on each side. Drain on paper towel or napkin covered plate and serve hot with your choice of a sauce or tartar sauce.Print Friendly and PDF