Easy Salmon Cakes

September 20, 2010 in Main Dish, Seafood by Joyce Bunderson

This is an ideal recipe for families that are striving to eat Mediterranean-style and want to stay on a budget. I’ve shown two ways to serve the salmon cakes; one on a whole wheat sandwich thin and the other, served over brown rice. Both are topped with the Cinco de Mayo Mango Salsa.

Or an alternate name, if you’re trying to interest the children you could name them Salmon Patty Cakes – as in Patty Cake, Patty Cake. Maybe the children could help.

Easy Salmon Cakes

By Joyce Bunderson Published: September 20, 2010

This is an ideal recipe for families that are striving to eat Mediterranean-style and want to stay on a budget. I’ve shown two ways …

Ingredients

15 ounces can Salmon not drained (or 1 ½ cups cooked salmon, with ¼ c broth)
1/2 cup celery chopped
1/2 cup onion chopped
1 3/4 cups whole wheat bread crumbs (about 2 slices of hardy 100% whole wheat bread)
2 extra large eggs (or ½ cup whole eggs or egg substitute)
4-6 tablespoons Extra virgin olive oil for frying
1 teaspoon oregano
1/2 teaspoon lemon pepper
1/4 teaspoon salt (optional)

Instructions

Gather the ingredients.
Mix all the ingredients until well-mixed.
Form into patties.
Fry the patties in the olive oil. Fry the patties in the oil in a fairly hot skillet (not overly hot, as the olive oil will smoke if you get it too hot.)
Turn over when browned on the first side.
Serve on tasted whole-wheat sandwhich thins or brown rice; top with salsa.
This recipe makes about 6 – 7 large patties. Serve over brown rice or on a toasted whole-wheat sandwich thin. Top with salsa recipe below.