Salmon Cakes

  I recently found a used copy of Marcia Adams New Recipes from Quilt Country. What a great find. I did not know that she had a sequel to her Quilt Country Cookbook out and it is just as good as her original cookbook, which is one I use often. I have marked several recipes to try and tonight the recipe was for Salmon Cakes.

This recipe is different from the one I would normally use and has lemon juice, hot sauce and uses cracker crumbs for the filling. I used GF crackers instead of the saltines called for and it worked just fine. Bettie and I were impressed by the flavor and texture of the patties and I will certainly make them again. I did not have any bell pepper on hand so used some of Sue’s canned pimentos. That worked so well that I will do that again instead of the peppers. 

The three minutes on each side in hot oil works and sauteing the onion and pepper before mixing the cakes also worked very well. No raw pieces of onion to bite into with the short cooking time of the patties. 

  Canned Salmon keeps on your shelf and is handy for a quick way to get meal that is healthy and good for your family.

Salmon Cakes

1 14 to 15 ounce can salmon, drained

1 ½ tablespoon butter or vegetable oil

1 small onion, chopped

¼ cup green bell pepper finely chopped

¾ cup finely crushed saltine crackers, about 20

1 tablespoon minced fresh dill or 1 teaspoon dried dill

½ teaspoon black pepper

3 shakes of hot red pepper sauce

3 tablespoons milk

1 tablespoon fresh lemon juice

1 egg, beaten

1 ½ to 2 tablespoons vegetable oil

  Pick through the salmon and discard the skin and larger bones; set aside. In a skillet combine the butter or oil, onion and bell pepper. Saute over medium heat for 5 minutes, or until softened.

  Add to the salmon, crackers, dill, black pepper, hot pepper sauce, milk, and lemon juice. Combine lightly then add the egg and mix lightly again. Shape into 4 to 6 patties depending on how large you want them. I made four out of ours, one apiece.

  Heat oil in same pan you used for the onion, when hot add patties carefully and saute 3 minutes; carefully turn over and cook for 3 minutes more.

  Remove to plate and serve with tartar sauce. They would also be good in toasted buns with lettuce and a tomato slice.