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Spicy Salmon Cakes Recipe


My mother used to make salmon cakes several times a month. Although vegetables were my favorite, salmon cakes (also called patties or sometimes croquettes) were high on my list. I especially loved the crispy edge of the salmon cake.

Mom's recipe was more savory than spicy. Through the years my salmon recipe has evolved into a salmon cake with Mexican-type seasonings. I never thought of these delicious little fried fish cakes as making-ends-meet fare, but I am sure that is what they were, there were six kids, plus my parents. One can of salmon went a long way. Since that time I have made mini salmon cakes and served them 'upscale' to guests with a little sour cream on the side.

INGREDIENTS

1-15 oz. can pink or red salmon, flaked and undrained
1 small white onion, finely chopped
1/2 of small green bell pepper, coarsley minced
1/2 to 1 tspn hot pepper flakes
1 tbspn chopped fresh cilantro
1/4 tspn ground cumin
1 medium garlic clove, finely minced
1 Tbsp flour
1 egg, beaten
Salt and pepper to taste
Small amount of vegetable oil to brown salmon cakes

DIRECTIONS

Empty flaked salmon into a large bowl and add all of the ingredients including the beaten egg and the flour to the mixture. These will serve are your binder. Mix the ingredients gently but thoroughly. Scoop up a handful of the salmon mixture and form into 6 or 8 cakes*. Make cakes 1/2 inch to 3/4 inch thick.

Heat oil over medium high heat in a large heavy skillet and cook salmon cakes about 4 minutes on each side or until each side is browned.

Two salmon cakes make one serving.

Hint
*If you are like me and do not want to mush your hands in a soft mixture, wear thin plastic gloves that can be tossed out.

A simple side salad or bean salsa will do nicely here. See quick recipes below.



Simple Side Salad: Slice the following: tomato, English cucumber, avocado, red onion. Add several tablespoons of whole kernel corn. Use fresh or canned corn. If you use fresh, cook for 3 minutes before adding to salad fixings. Tear iceberg lettuce into salad and toss. Use a good oil and vinegar dressing.

Bean Salsa: Two ounces of any three drained and rinsed, prepared beans, black beans should be one of the beans. One ounce canned or fresh corn (see directions above for fresh corn). Finely chop one small white onion and one small seeded and 1 teaspoon of chopped jalepeno chile pepper. Add a touch of extra virgin olive oil. I like this to dress salads, but any vegetable oil will do.
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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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