Salmon Cakes

Meredith Bond

Here’s a different take on Maryland Crab Cakes – make them out of canned salmon!

I have to admit it, I don’t like spending a lot of money on good crab meat, which is what you need to make really good crab cakes. But sometimes, I (and my family) want something like that for dinner – it’s super easy, and delicious. We’re also being bombarded with information on how nutritious canned salmon is – it’s got lots of calcium, vitamin D, vitamin B-12 and that amazingly-good-for-you omega-3 fatty acids. So, it seemed like a natural fit. Make crab cakes out of canned salmon. It’s less expensive and really healthy.

Maryland Salmon Cakes

Ingredients:

  • 1 egg, beaten
  • 1 Tbs chopped or fresh parsley
  • 1 ½ Tbs mayonnaise
  • 2 tsp grainy mustard
  • ½ tsp Worcestershire sauce
  • 1 can canned salmon
  • 1/3 cup breadcrumbs

Directions:

  1. Mush everything together. I recommend using your fingers for this because the canned salmon has the bones in it. They’re really soft, so I break them up with my fingers and blend them in. You don’t taste them so no one will know that they’re there, but they add more calcium to your fish.
  2. Form the mixture into patties.
  3. Heat olive or vegetable oil in a frying pan and fry the fish cakes – about 2-3 minutes on each side. Serve with ketchup, a big, healthy salad or anything else you enjoy (potato salad goes really nicely too).

Enjoy!

Merry
 

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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