Simple Salmon Cake

 

Salmon Cakes

It has been a while since I made a Foodie Friday post.  My wife’s illness has moved her onto a rather repetitive diet, most of the elements of which I have previously posted.  Travel Tuesdays have similarly been limited as we have needed to cancel a few trips, and or visited familiar nearby destinations, again previously posted.  But that does not mean everything is now routine.  Below is a quick and easy recipe which I made for my own enjoyment.

One of the memorable meals of my teenage years  was salmon cakes.  These relatively low cost, quick to prepare patties are a good protein source and tick the box for oily fish as well.   While higher quality poached fillets or boneless/skinless tinned varieties can be used, I keep it cheap and simple with standard tinned pink salmon.

Ingredients:

• Pink Salmon 213 to 230 g tin
• Cheese Crackers 6-10
• Egg 1
• Ground Black Pepper pinch
• Dijon Mustard 1 tsp
• Dried Parsley 1 tsp
• Oil splash

 

Method:

Crumble 6-8 crackers into a bowl and add the parsley and pepper.  Beat the egg and then whip in the mustard.  Drain the salmon and add to the crumbs, then add the egg/mustard mix.  Stir well, and form into two patties.  If overly moist add additional cracker crumbs one cracker’s worth at a time.  When happy with the consistency, heat oil in a shallow frying pan.  Then fry the patties for 3 to 4 minutes per side, or until golden.

Padre