How to Make the Best Salmon Cakes
(one of those great recipies you get from your mom)
1 can red salmon (save liquid)
1 egg beaten
Parsley 1/2 cup (1/4 saved for coating)
Panko bread crumbs 1 cup (1/2 c saved for coating) (or use regular bread crumbs)
1 tsp Old Bay seasoning
Salt/Pepper
Notes: Remove “yucky” stuff from canned salmon. Save liquid. Crush bones with fingers.
Add 1 beaten egg, Old Bay Seasoning 1/4cup parsley 1/2 cup Panko crumbs salt/pepper (Scott preferred the version with REGULAR bread crumbs not the sissy Panko stuff)
Mix thoroughly
Shape into balls with hands, any size you want
Roll into bread crumbs, combined with parsley
Saute in olive oil/butter mixture
Turn when golden brown on one side.
Cakes can be flattened in the pan or served round.
(best served with Kraft Mac and Cheese.)
Facebook comments:
i once heard one jewish woman telling another that using canned salmon in her salmon cakes is like feeding her family cat food. bones and yucky stuff!!! yikes – ditto to kraft mac n cheese ;-O
Salmon Cakes is my favorite cake when I ate first time this cake in my aunt’s house. But I don’t know how to make this cake. So, this recipe is very important to me what I was looking for a long time. Thanks for this great sharing.