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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This salmon cake recipe comes from The New York Times Heritage Cook Book which came out in the early 1970's. The book represented regional recipes from all over the U.S. and this particular salmon cake recipe was supposed to represent Washington State. Read more . Faced with little that we could have for lunch I recalled that we had 2 cans of salmon in the pantry. Husband loved them. Ingredients:
1 pound cooked fresh salmon or canned salmon |
t butter |
1/4 cup finely chopped onion |
2 tsp finely minced green pepper |
1/2 cup finely minced celery |
3/4 cup bread crumbs |
1/4 cup finely chopped parsley |
2 eggs, lightly beaten |
salt and ground black pepper to taste |
Directions:
1. Flake the salmon in a bowl.
2. Heat tablespoon of butter in a pan.
3. Add the onion, celery and green pepper and cook until tender.
4. Onion should be transparent.
5. Cool mixture slightly and then add to salmon.
6. Add the bread crumbs, parsley, eggs, salt, and pepper.
7. Shape into 4 cakes.
8. Chill for about 30 minutes.
9. Heat some olive oil which should just be enough to cover bottom of a frying pan.
10. Add the salmon cakes and cook until brown on both sides.
11. Serve garnished with lemon wedges.
12. Also recommend tartar sauce on the side.
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