Wednesday, August 11, 2010

Salmon Cakes

 

We have been eating a lot of more salmon in our meal plans lately. Mostly for the fact that I'm pregnant (surprise! Baby #2 due in January) and my fish choices have become incredibly difficult due to the mercury content. I have a hard time remembering how many servings of random fish products I've had in a week, so I just stick eating things that I know have a low mercury risk.

Removing skin, bones and dark meat from a can of salmon is not for the squeamish. If you don't like touching raw chicken, you will not enjoy removing the "gunk" from canned salmon. But, it's worth it to me in that I can get my main protein for the meal (6 salmon patties) for only $2.00 a can.

The verdict?
This was better than our other version of Salmon Patties, and these patties are sturdy enough to really hold their own on a bun. I also liked that this recipe involved no other highly processed ingredients. (crushed crackers, bread crumbs, or chili sauce) Keepin' it clean!

Salmon Cakes

1 (15 or 16 oz) can red salmon, undrained
2 eggs
3/4 cups quick-cooking rolled oats
1/2 cup finely chopped celery
1/4 teaspoon salt
14 teaspoon pepper

Place salmon and liquid from can in medium bowl; remove and discard any dark skin and large bones. Add all remaining ingredients; mix thoroughly. Shape mixture into 6 patties, 1/2 inch thick.
Spray large nonstick skillet with nonstick cooking spray. Cook over medium heat for 5 to 6 minutes on each side or until thoroughly cooked and set. (The original recipe included a recipe for Dill Sauce, but we went trailer park and dipped it in some Homemade Ranch)


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