recipe: salmon cakes

27 Oct

Most recipes for salmon patties or salmon cakes contain bread crumbs, among other not-so-healthy possibilities. These are extremely good for you and they’re tasty, crispy, and easy. Jackpot! I like to serve them with some kind of dipping sauce–I’ve used a good brown mustard and I’ve used aioli [well…lazy person’s aioli: Hellman’s mayo with a clove of garlic squeezed in]. Both were delicious! Of course, the mustard is better for you, but mayo’s not so bad in moderation–low carb, though high in fat.

Salmon Cakes

2 small cans salmon [the size of a can of tuna] or one bigger can [the size of a can of beans]

2 eggs

3 chopped green onions

a handful of  herbs–parsley is good, or dill or basil

Mix ingredients, making sure egg is well-blended. Let the mixture sit for a couple of minutes; it’ll thicken slightly. Then scoop out onto a greased cookie sheet. I used a cookie scoop to keep mine uniformly-sized. Flatten into patties on the sheet. Bake at 350 degrees until they begin to brown and edges get crispy.

I’m sure you could throw in celery, garlic, that sort of thing, if you want to. I sometimes toss in a few shakes of celery seed or Old Bay seasoning. These are really good with green vegetables. You could also do a low-GI sandwich with this if you wanted; whole-wheat bread, a larger salmon patty, lettuce, tomato, and some mustard would make a kickass sandwich.

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