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Country Salmon Cakes

Recipe by Bev Crockett

This recipe is as close as I can get to what my Mom used to fix.  Even as an adult child, I would take my can to her and have her fix it.  Otherwise I wouldn’t have any salmon left because I would pick through the canned meat and not save much based on the look.  🤣

Salmon Cakes

Ingredients

Scale
  • 1 can Salmon
  • 1 egg
  • 1/4 cup mayo
  • 1/2 cup panko breadcrumbs
  • 1/2 T lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • Salt & Pepper to taste
  • 2 T Olive oil

Instructions

  1. Drain the salmon – be sure to separate all skin and bones from the meat.
  2. Flake the salmon with a fork and add the remaining ingredients.
  3. Mix well and form into cakes (I use these food safe gloves)
  4. Heat the Olive oil – medium heat
  5. Fry 4 – 5 minutes per side or until golden.

Notes

Original Recipe from Salt & Lavender.  I did double for more servings.

Pairs well with rice and salad.  I also have a recipe for homemade tartar sauce that is yummy with these.

Find it online: https://asmalltownsoul.com/country-salmon-cakes/