Wednesday, April 15, 2009

Salmon Cakes

This recipe comes to me from my friends...."B" and "C" who welcome me into their home every week.
"B" shares her home cooking with me and I have had many a great recipe from her. She knows that these are one of my favorites and makes it for me when we celebrate something special.
B serves them with a curry mango dip, but they are great on their own as well.
They are never exactly the same as the last time because she varies it with what she has on hand. However this is the base recipe and I hope that you enjoy these as much as we do.

Start with
2- 7 oz cans of Salmon or Tuna drained, remove bones
1/2 c. bread crumbs (she uses about a cup or so of mashed potatoes since they follow a gluten free diet) I have even used left over stuffing if I have it
2-3 chopped green onions
1 t. dill weed or 1 T. fresh dill
1 or 2 T. lemon juice
1 egg
2 T. mayonnaise
salt and pepper to taste.
1 c. grated cheese (optional)
You can add so many things to change up the flavors, like finely chopped red pepper, chopped parsley, thyme, etc........with your imagination it can keep the flavours interesting.
Mix together well and form into little patties. Brown in a Teflon frying pan with about one tablespoon olive oil. About 3-4 minutes per side. If you make them burger size they make a good patty on a bun. A very nice change from a regular hamburger.
My family really likes these and they are a nice change, I hope you like them too.

17 comments:

  1. Sounds great, but where's the mango dip recipe?

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  2. Oh these sound wonderful...I've been making salmon patties from the Mennonite Treasury cookbook for years, but like the little additions in this recipe...will definitely give a try.

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  3. ananymous.......curry mango dip is a mix. curry dip is from epicure, and then she adds mango chitney.
    tadah....curry mango dip.

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  4. I've never made these. I like the idea of barbequeing them.

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  5. Charlotte, this must be a case of great minds thinking alike. I'd just finished scheduling a post for Crab Cakes and then checked to see what was on today's post. So now there will be two options for dinner from the cupboard.

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  6. My family also considered these a treat and I smiled and knew what a low cost treat it actually is!! We always used crushed cracker crumbs instead of breadcrumbs, grated onion, and a little less mayonaise. Quick and delicious.

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  7. I've never made salmon cakes..I'd sure love to try them with the curry mango dip.

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  8. This was my husband's favorite as a child. I'll have to give a try!!! Thanks for sharing!

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  9. Charlotte, my mil often made salmon cakes with her home canned salmon . .what a tasty economical treat.

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  10. I have made these using corn flour (I am also gluten free) and they turn out great. I never thought of using mashed potatoes but that sounds great.

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  11. These sound good. Never tried tuna or salmon cakes...only crab cakes but hey....there are two cans of tuna calling out an expiry date in my fridge and this sounds good! Thanks for the recipe Charlotte.

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  12. Hello Charlotte,

    These sound really delicious. I will try them tonight.
    Thankyou so much for the effort you you all put into this site.

    Blessings Gail

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  13. I had full intentions of trying this recipe today...but had two grands here who wrinkled up their nose at fish. But they sound wonderful with mango-curry salsa...and I plan to try them soon.

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  14. Hello again Charlotte,

    I made these last night for dinner and they were so good. A real winner. Thank you again.

    Blessings Gail

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  15. I have fond memories of my mom's tuna cakes growing up-- but these look even better! Yum.

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  16. Charlotte - thanks for recommending a Teflon frying pan in your process. I represent DuPont and try to share great recipes and uses for Teflon online. If you are interested in some recipes or ideas for the blog, drop me an email and I can point you in the right direction. Thanks! Cheers, Ross.

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  17. This recipe was GREAT! Even my daughter, who is not a big fan of seafood, loved them. To make them go a bit farther I added a can if tuna as well as some roasted red pepper.

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