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Salmon Cakes

Yield 8 -10

Ingredients

Instructions

  1. Drain canned salmon, then dump into a medium sized bowl. Using the back of a fork, break salmon apart and crush bones. Mix in eggs, then bread crumbs, and lastly, all of the seasonings.
  2. Preheat a cast-iron pan to medium heat, and add a few pats of butter and some extra virgin olive oil (you can do just one or the other, or even use coconut oil instead, but the mix gives such a great flavor).
  3. You'll have to use your hands to shape these patties as you go to make them. I just put a big dollop in my hands, shape it best as I can, and flatten slightly once in the pan if needed. I don't bother to pre-shape them, but just do it as I go.
  4. Once cooked halfway through and nicely browned (2-3 minutes), flip over and allow to cook all the way (another couple minutes).

Notes

Makes 8-10 cakes, depending on size-- just enough for the 5 eaters in our home when served with other side dishes.

Courses Main Course

Recipe by Keeper of the Home at https://keeperofthehome.org/dont-like-fish-i-bet-youll-like-these-salmon-cakes/