We like to have fish at least once a week in our home. As you may well know we love tuna, and a couple of times a month we get some tilapia as well. And lately I have stocked up my pantry with canned salmon. We made festive salmon cakes last December, which were fantastic and got a lot of positive feedback, so I thought it would be fun to try and make another simpler recipes for those times when we are in more of a rush.
I love how they turned out, crispy, spicy and moist. Everybody liked them, kids included, now I have to bookmark my own recipe and make them often!
Here they are:
Makes 15 medallion size cakes
- 1 can (14.75 oz – 418 gr) Bumblebee pink salmon
- 2 eggs
- 1 teaspoon crushed red peppers
- 2 teaspoon of garlic-herb blended spice
- 1/3 cup of crushed oyster crackers
Mix all the ingredients until well blended. Heat oil in a deep pan over high heat. Using your hands, form small medallion size patties. When oil is ready, carefully slip one patty in at a time. I used a pot that fit three at a time. Don’t take your eyes off them, they will cook very quickly, maybe 2-3 minutes per side. Check for a golden finish and turn them over. When ready put them on a paper towel to absorb extra oil then serve immediately.
We prepared a salad, made a carrot-squash soup and had a delicious dinner.