Elizabeth’s Salmon Cakes

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Jan. 12, 2012

An order of crab cakes — plump crab mixed with peppers and onions fried to perfection — is a popular dish, but its underwater peer is another great alternative.

Elizabeth Calise of the 1000 block of Mifflin Street uses the canned version in her Salmon Cakes, but the fresh variety may be used as a substitute. This fish is a healtheir alternative and has slightly lower cholesterol levels than crabmeat. SPR

Ingredients:

1 12- to 15-ounce can of sockeye salmon, flaked with a fork, set liquid aside
1/4 to 1/2 cup of onions, chopped
1/4 to 1/2 cup of red peppers, chopped
1 egg, beaten
1 tablespoon of lemon juice
1/2 cup of plain bread crumbs
1 tablespoon of dill
1 tablespoon of fresh parsley
Oil, for frying

Directions:

Blend all of the ingredients including a few tablespoons of the liquid from the salmon can together in a large mixing bowl. Form four to five patties. Pour the oil into a frying pan and fry until both sides are golden brown and crispy.

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