I love good crab cakes and this recipe is so much like them without the expense. It meets criteria for an easy, quick and yet inexpensive way to feed a family and packs a lot of flavor.
I will have to admit that it has been awhile since I have used canned salmon, but when I saw the recipe posted on Sara Cucina Belle I was compelled to try it. Sara writes a fantastic blog. I just love the way that she includes her children in cooking at home. What a great way for them to learn to cook and cook healthy! Check out her blog for other helpful information. She is on a spending diet giving out tremendous tips on budgeting your food dollar. Information that all of us can use. She has also adopted me from Dine and Dish to give me tips to build a better blog. Hopefully here soon, that is when school ends, I can implement more of them.
Okay so here is the recipe for some easy and flavorful Salmon Cakes. I have made them for the third time. Yes, they are that good.
Salmon Cakes ( adapted from Sara Cucina Bella)
- 1 15 ounce can of salmon, drained, flaked ( bones can be removed, but I mashed them with my fingers. They are very soft and will add extra calcium to the main dish)
- 2 large eggs beaten
- 2 cloves of minced garlic
- zest of one lemon
- 1/4 cup finely chopped red bell pepper
- 1 tsp black pepper
- sea salt
- 1 Tablespoon olive oil
Combine the salmon, eggs, garlic, lemon zest, red bell pepper, salt and pepper in a bowl. Stir well.
Heat the olive in a non stick skillet over medium heat.
Divide salmon into 4 equal parts and form into patties. Do this as gently as possible. If you handle too much the cakes will be too dense and dry. Don’t worry about them seeming to not hold together because the eggs when heated will do that job for you.
Cook for 4-5 minutes per side until cooked through and nicely browned.
This makes four generous servings.
Note: I made a nice remoulade sauce for the cakes and served with asparagus. With the leftovers the next day I heated and served over salad as Sarah did. Yummy!
The Teacher Cooks