Salmon Cakes

After a brief hiatus, I’m back!

 

So, my initial reaction to this recipe was, “Tastes like fish.”  I’d never had salmon cakes before, so I didn’t really know what to expect.  My husband, on the other hand, is apparently more versed in seafood than me.  He said, “It tastes like salmon cakes.”  That was good enough for me!  After I got over them tasting like fish, I craved them and ate all of the leftovers over the next 24 hours except one (trying to spread it out…).  I adapted the recipe from the back of the canned salmon and it was easy!

 

Ingredients:

1- 14.5 oz. can pink salmon (Honey Boy brand)

2 T. liquid from the canned salmon, drain the rest of the liquid

2 c. finely chopped Rice Chex cereal

1/4 c. unsweetened almond milk

2 flax eggs (2 T. golden flaxseed, 6 T. warm water)

1/3 c. finely minced onion

2 tsp dried parsley

1 T. lime or lemon juice

1/4 tsp salt

1/4 tsp dried dill

dash pepper

oil for frying

 

Directions:

Drain off all but 2 T. of liquid from the can of salmon.  Set liquid aside.  Flake the salmon but leave the bones and skin in it (I removed the vertebrae.  It says online that they will dissolve but it just seemed to weird to me as this was my first canned salmon experience.)  Mix flaxseed with water in a small bowl and set aside.  Process Rice Chex cereal in the food processor until you have 2 cups of finely crushed Chex.  Chop onions with a knife and then mince them using the food processor so they will be really small.  Add all ingredients together including the salmon and the 2 T. liquid from the salmon.  Stir until all is combined.  Shape into 11-12 patties about 1/2 to 3/4 inch thick.  Cover the bottom of a frying pan with about 1/4 to 1/2 inch of oil (I used olive oil) and heat on medium/medium high.  I drop one drop in the oil and when it pops it’s ready, but be careful.  I recommend using a splatter shield to protect yourself.  If you have a better method, please share!  When oil is hot, carefully add patties until the bottom of the pan is full.  Do not stack them.  Cook until one side is browned and a little crispy, about 10 minutes give or take.  Carefully flip them and cook until the other side is browned, about 7-10 more minutes.  Remove with a slotted spoon and place onto a paper towel-lined plate.

May be served with sauce.

Sauce recipe:

2 T. mayonnaise (I used Vegenaise)

dash lime juice

dash garlic juice

dash dried dill

 

Original recipe found on the back of the Honey Boy Pink Salmon can.