Salmon Cakes (Freezable)
This recipe comes from The Oregonian Food Day years ago. When making the cakes you can use a variety of methods. I mostly use a plastic 1/4 measuring cup that is wider than it is deep. It makes the perfect size cake. You can also use a smaller size (3T) ice cream scoop to scoop the mixture then roll it in the bread crumbs before you flatten it into a cake. Using your hands and eyeballing that each ball is about the same size will also work.
Ingredients
- 1/4 cup minced red bell pepper
- 1/4 cup minced green onion
- 1/4 cup mayonnaise
- 1 Tablespoon fresh lemon juice
- 1/4 Teaspoon seasoned salt
- 1 egg beaten
- 2 6 ounce cans salmon
- 1/4 cup bread crumbs plus more for dredging cakes
- 3 Tablespoons butter
Instructions
- In a bowl mix together red pepper, green onion, mayonnaise, lemon juice, and seasoned salt.
- Stir in beaten egg, salmon (drained, skin and bones removed if any), and bread crumbs.
- Mix thoroughly.
- Refrigerate mixture for at least 45 minutes (this will help firm up the mixture)
- Using slightly less than 1/4 cup mixture, form into cakes. Dredge cakes in bread crumbs.
- Add butter to fry pan over medium heat. Fry salmon cakes 4-5 minutes on each side.