Now that I’ve got that song in your head, here’s a great little recipe for delicious and easy salmon cakes. (I also love a version made with canned salmon and leftover potatoes; but this one is just a little bit fancier.)
Pan-Fried Salmon Cakes
1 1/2 lbs fresh salmon (I never use fresh. Canned is acceptable and very frugal–use 2 cans–but frozen is even better, and easier to chop too! I usually use 1 lb.)
1 1/4 cups breadcrumbs
1/4 cup mayonnaise
1/4 cup grated onion
2 tbsp minced fresh parsley
1 1/2 tbsp fresh lemon juice
3/4 tsp salt
1 lg egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup vegetable oil (for frying)
I don’t have one myself, but you can do all this in a food processor. The instructions here are for doing it by hand. Finely chop the salmon (or mash if using canned) and add 1/4 cup breadcrumbs and the mayo, onion, parsley, lemon juice and salt. Mix together well and form into patties. Depending on how much fish you’ve used you might get between 5 and 7. Put patties in the freezer for 10-15 minutes to firm up before breading and frying.
Place flour, egg and remaining breadcrumbs separately into 3 bowls. Working with 1 patty at a time, coat in the flour, then douse in the egg, then cover in breadcrumbs. Once you’ve breaded all the patties they are ready to fry.
Heat 1/2 cup of veg oil in a heavy-bottomed frying pan over medium to med-hot until quite hot. Place the patties carefully in the pan and cook until browned, flip over and brown on other side.
Serve with lemon wedges. I also like a simple sauce made with a mix of mayonnaise, grainy mustard and tangy dill relish. Add a salad and a glass of wine, and you have the makings of a lovely light summer dinner. My somewhat picky toddler enjoys these for their “mild flavour”–sans lemon, sauce & wine of course!