Salmon cakes #2

Yield: 6 Servings

Measure Ingredient
1 can (12-oz) salmon (up to)
15 Squares saltine crackers
1 Egg; slightly beaten
Salt and pepper to taste

From: "Sharon H. Frye" <shfrye@...> Date: Tue, 20 Aug 1996 17:00:02 EDT Hi Elizabeth... Kenny and I like our salmon cakes to taste like salmon, so mine are very, very simple....

1. Empty a 12 oz. can salmon into a bowl, juice and all. Remove skin and large bones.

2. Crush about 12-15 square saltine crackers into the bowl.

3. Add 1 slightly beaten egg

4. Add salt and pepper to taste 5. Shape into about 6 patties and fry over medium heat in a mixture of half oil/half margerine. Fry until golden, then turn and fry other side.

6. Drain on paper towels.

Nope, no onion, no spices, nothing extra. We love them this way. I usually fry them on my electric griddle and set the temperature at 325 degrees.

I recently did these with some leftover FRESH salmon that I'd cooked on the grill. Those tasted more like crab cakes than salmon, but they were wonderful.

EAT-L Digest 19 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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