Salmon Cakes, Salmon patties or Salmon Croquettes?
Regardless to what you call them we all remember this childhood staple, some of us more fondly than others. I hate to admit, but my mother’s were always hit and miss. Sometimes they were dry and would not stay together, while at other times they were so wet and soggy. Hopefully my kids will look back on them with affection.
Salmon Cakes
2 – 5 oz cans, boneless, skinless salmon (preferably packed in water)
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 Tablespoon Worcheshire Sauce
1/3 cup cracker crumbs (made from Saltine crackers)
1 egg – slightly beaten
Drain salmon. In a small bowl combine all ingredients with a fork. Shape into 4-6 individual cakes.
Place cakes in a heated, non-stick skillet. Cook over medium heat until browned on both sides.
