2 cans salmon
1 onion, diced
1/2 green pepper, diced
2 eggs
salt
pepper
Drain the liquid from the canned salmon. Flake the salmon into a bowl. Crush the bones between your fingers. Leaving these in adds calcium to the recipe! Mix all ingredients, and form into cakes. Fry in shortening at 375 F, about 5 minutes per side.
9 comments:
I have been wanting some of these for a while now, they look great!
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I love making crab cakes!!! :)
I will have to try these. I've never made salmon cakes. I love the photos of your food-everything looks delicious!
Cooking up the pork shoulder roast right now! :) Hoping to get it done before I head into work so I can have some shredded pork bbq sandwiches for tonight!
It turned out great!!! I had a 5.5 pound roast I cooked up. I split the thing in half after it was done cooking and shredded up half of it as it made a LOT of shredded pork!!! The other half of the roast I have in the fridge - debating on shredding it or refreezing it as a roast for later down the road. ;)
A question about the salmon cakes--What size cans did you use?--they come in two sizes and I love salmon and this is a gluten free recipe so I can eat it--please tell us what size cans!!! ;-)
Hmm--not sure I got through with the comment--I'll try again just to make sure--What sized cans of salmon do you use? Thanks.
NannyKim,
I use the larger cans, not the tuna sized. Hope this helps!
thanks!!! Will try it this week
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