Salmon Cakes

Cooking Class: How to Make Salmon Cakes, or what my mother called salmon croquettes. That sounds so much fancier, doesn’t it? Anyway, all you need is 5 ingredients:

(3) 6 oz or (2) 14/1/2 oz cans Salmon

Plain Bread Crumbs

Garlic Powder

Egg Beaters

Canola Oil

Drain and flake the salmon in a large bowl. Remove vertebrae bones if present. Sprinkle in garlic powder. Add bread crumbs—not too much— and Egg Beaters to moisten. Stir to blend. Form by hand into patties. (You may refrigerate the cakes on a plate at this point if you’re cooking later.)

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Meanwhile, heat a generous proportion of oil in a large frypan. I use an electric skillet. When the oil is hot, place the salmon cakes inside. Watch for browning and bubbling at the edges after a few minutes and turn with spatula. Brown on both sides. When done, drain on paper towel and serve. Serves 4.

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Accompaniment: Try whole wheat spaghetti with tomato basil sauce and a salad.

Tip: If you have hot oil left over, pour in Egg Beaters and scramble for another side dish.

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