Thursday, April 3, 2008

My Salmon Cakes

2008 025

Makes: 12 cakes

  • 2 (15-ounce) cans salmon, drained (skin and bones removed)
  • 1 egg
  • 1 egg white
  • 1 c yellow corn meal
  • 1 tbsp baking powder
  • 2 tsp creole seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • Juice of 1 lemon
  • 1/2 c milk


Heat a griddle or large skillet over medium heat. Flake salmon into a large bowl; beat the two eggs and add to the bowl. Add the remaining ingredients. Add more cornmeal or milk, if needed to reach desired thickness. Lightly oil the griddle, form 12 rounds and cook 5 minutes per side. Serve salmon cakes with red pepper relish.

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