Salmon Cakes

December 1, 2010 at 6:31 pm Leave a comment

salmoncakes

1 large can salmon, remove visible bones and skin
1/2 cup bread crumbs
1 small onion, chopped
1 rib celery, chopped
1 carrot, chopped or grated
1 clove garlic, minced
3 tablespoons mayonnaise (or more if you feel the mixture is dry)
1 egg
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
chili powder to taste
1 teaspoon dry oregano
1 teaspoon  dry basil
1 teaspoon dry parsley
salt and pepper to taste

Sauté onion, garlic, carrot, and celery and cool slightly

mix all ingredients together
add garlic powder, chili powder, salt and pepper, oregano, dry basil, dry parsley to taste
form into patties and refrigerate (I use the rim of a large mason jar lid, lined with plastic wrap for uniformity)
once chilled (approximately 30 minutes), dust lightly with flour and fry in vegetable oil
let cooked cakes rest on paper towel lined plate to absorb extra oil from sautéing

Serve on rolls with lettuce and your favorite condiment. Or, make smaller cakes and serve with a salad.

I don’t make a small batch, since these freeze really well. Wrapped individually once cooked and reheated in the microwave.

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Entry filed under: For One or Two, Main Course. Tags: , , .

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