I love a good fish cake! Crab cakes are my all time fave, but are expensive and often tedious to make. So, when I’m cooking at home, I prefer to make the salmon version. All you need is canned salmon and a few pantry ingredients to whip up this quick and super delicous meal.
Ingredients: (serves 2)
1 can pink salmon (no skins or bones, drained)
1 tsp dijon mustard
1 drizzle sherry
2 tbs mayo (or yogurt)
bread crumbs or panko crumbs
finely chopped onions (optional)
Directions: Mix ingredients together. In a skillet, heat canola or olive oil at med to mid high heat. Form mixture into patties and coat in bread crumbs. Drop into skillet and cook until brown. Serve hot or cold with homemade tartar, atop a green salad.
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