Friday, May 17, 2013

Friday Food: Salmon Cakes

Like crab cakes? These are similar, but use canned salmon instead. My husband said he ate Salmon Cakes a lot growing up. They were simple, tasty, filling, and seemed a bit extravagant even. When his mom was sick with leukemia, he asked her how to make them and got one of those "little of this", "little of that", "until it's the right consistency" recipes, but he ran with it. He made them so well, in fact, that near the end of his mom's life when he made them for her, she raved about them to everyone who visited and said they were her "new favorite meal." I think that says something for her recipe, but also for her ability to teach her son about the important things in life: how to cook well and how to be a loving, caring man.

This is my husband's recipe as I wrote it down while he was making them the other night. You could use Saltines or bread crumbs in place of the Ritz Crackers, but the Ritz add body and a buttery taste. You could add onion and celery, if you like that kind of thing. And don't tell him this, but I suspect you could cook these in far less oil and just brown on either side, but you can't take the oil out of the Southerner!


Salmon Cakes

3 - 6 oz. cans salmon
2/3 of a sleeve of Ritz crackers
1 cup (or so) mayonnaise
dash salt
dash pepper
vegetable oil

Drain salmon. Place in large bowl.
Crush crackers and add to salmon.
Add mayonnaise and stir. The consistency should be similar to tuna salad.
Form into 6 patties.
In a large pan, heat 1/4" vegetable oil on medium high heat until hot. Cook patties until lightly browned on each side - about 4 to 5 minutes per side.

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