Salmon Cakes
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 6 min | Yield: 8 cakes |
Alaskan Salmon Cakes
Ingredients
- 14 3/4 oz Pink Salmon
- 2 cups Progresso Bread Crumbs Parmesan
- 3 Eggs
- 1 cup Onions
- 1 tsp Dill Weed, Dried
- 1 tsp Ground Black Pepper
- 2 tbsp Juice, Lemon from Concentrate
- 1 tsp Salt
- 1/4 cup 1% Low Fat Milk
Directions
- Drain salmon check for BONES!!!!
- Combine all ingredients in large mixing bowl mix all together checking for BONES!!!!!
- Mixture should be a little sticky, and form its own ball in the bowl, ie not fall appart. this helps keep the cake together when cooking.
- Don't use oil..... use PAM, be liberal with her, spread her all over, she likes it.
- Divide up into 8 cakes each cake should be about 4 Oz and about .5 to .75 inches thick and about 3 inches diameter.
- Cook two cakes at a time in med/lrg pan so you can flip them easier.
- Cook both sides evenly until golden brown.