A few days ago I made these puppies for lunch & a few people on my FB asked for the recipe.
This was put together out of staple items I had in my pantry and fridge...and I didn't measure cuz who's got time for that?! That being said,, all the measured ingredients are best-guesstimates.
Salmon Cakes
3 servings
Ingredients:
12 oz of canned pink salmon, drained and flaked
1/2 red onion, diced
1/2 c chopped roasted red bell pepper
1/2 to 1 tbsp minced garlic
up to 1/2 c panko bread crumbs
2 tsp onion power
2 tsp garlic powder
1 egg
salt & pepper to taste, optional
1 tbsp butter
3 c romaine lettuce, torn
Directions
Mix the salmon and the next 6 ingredients together in a bowl until well combined. Taste the mix before adding the egg. If you are going to use salt & pepper, add it now but remember that the Italian dressing adds a lot of flavor so S&P are not necessary.
Add the egg to the mixture and combined.
Form mixture into patties. (I was able to create 6 patties of the same size and thickness) Your patties are fragile and will fall apart if you do not "smush" them together. Also, when handling them be very careful. They can break apart on your.
In a large non-stick frying pan, heat the butter over med. heat until melted. Lay the salmon cakes in the pan and let cook undisturbed for 3-4 minutes. Using a spatula, gently flip the cakes over and cook for another 3-4 minutes. *The cakes are still fairly fragile until both sides have been cooked*
Your cakes are done with both sides look like the picture...think crisp golden deliciousness.
To serve place 1 c of torn romaine lettuce on a plate and top with 2 salmon cakes & drizzle 2 tbsp of Italian dressing over both.
The cakes do well in the fridge and heat up nicely if you want to double the batch so you have lunch for the next few days. I have never tried to freeze them but wouldn't recommend it.
Try the dish out and let me know what you think. If you have any questions, feel free to ask.
-Cat
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