Salmon Cakes (Retro Fish Burgers)
By Sue Lau | Palatable Pastime
I grew up eating fish cakes, salmon patties and tuna burgers. It was the way of things. Mom would buy those big cans of salmon and go to work on them, making easy and economical meals to get her huge family through a recession. I liked them overall, although not the bones so much. You can eat them, but they have an odd crunch. So for years on my own I had gotten out of the habit of making them. But for a few years at least now, packaged salmon now comes without those bones. And while before it was just in cans, it now also comes skinless boneless in packets, without packing water. Yay!
And no apologies from me that this is not the modern version using fresh cooked salmon. Using canned salmon is just how it was made when I was growing up. And what do you know? Folks who ate that are still alive. 😉
This is something I make every once in awhile. And when I got a request from my friend Potsie for salmon cakes, I’d love to say I was right on it. But the blog has been bogging down with work and holidays and…(more excuses)…and finally I really am on top of it. I hope he forgives my tardiness!
- 5 ounces skinless, boneless cooked pink salmon (vac-pack)
- 1 egg, lightly beaten
- 2 teaspoons dried chives
- 1/4 teaspoon dill weed
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 2 tablespoon dried breadcrumbs (like Progresso)
- 1 teaspoon olive oil
- Preheat oven to 375ºF.
- Mix ingredients in a small bowl and let stand for ten minutes undisturbed.
- Divide into two parts and shape into patties (like burgers) and place on a nonstick foil lined baking sheet.
- Give it a little spritz of nonstick spray or tiny drizzle of olive oil to help it brown.
- Bake for 15 minutes, then turn patties over and bake ten minutes more.
- Serve on lettuce or on hamburger buns with tartar sauce or remoulade sauce and lemon wedges as desired.
From the kitchen of palatablepastime.com
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