Salmon Cakes

1 14.75oz can Salmon 
1 large Egg 
2 Spring Onions (scallions) thinly sliced
2 large Garlic cloves, smooshed and diced
1 cup breadcrumbs*
handful of fresh parsley
handful of fresh oregano
salt and pepper to taste
Any herb or spice you like! Sprinkle in some paprika, chili flakes or a seasoning blend you like. 

Drain the liquid out of the salmon, and if you get the salmon with the bones and skin pull of the skin. Smoosh the salmon up, add everything and get those hands dirty! Mash it all together. If you find it’s not sticking add a little water, if it’s really sticky you need more breadcrumbs. Adjust, it’s like life, it doesn’t always work perfect the first time.
Heat a pan, I use my cast iron for this, melt some butter or olive oil and place the little guys on there. If you’re making them bigger turn the heat down to a med low so they cook all the way thru with out burning. If they are tiny you can turn it up to medium. They will be done when the outside is browned and a little crisp!

*feel free to buy gluten free breadcrumbs if you’re gluten sensitive. Or seasoned breadcrumbs if you like those italian spices they are great in these salmon cakes!

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