Tuesday, January 28, 2020

Quick salmon fish cakes

This goes fast...  ready?

Ingredients and Method

In a large bowl
1 14.5 oz tin of salmon, with the liquid (pick the skin and bones if you have to, I leave them in)
1 xl egg
3 green onions sliced thin
2 TB cornmeal mix
8 TB self raising flour
salt, pepper, whatever other seasoning you love like garlic or onion

MIX with a fork till no dry bits left

Heat 1/4 inch oil in a skillet, on medium/medium/low till 350 OR until it browns a small chunk of bread or a small sample of the mix.

Place spoonsful of mixture in hot oil, do not mess about with it, leave till the bottom is beautifully brown.  IF it takes longer than 3 minutes, the oil is too cold, if it's faster than 2 minutes, the oil is too hot.

Flip carefully and brown the second side.  Total fry time should be 5 minutes.  Drain on paper towels, serve with whatever you love.

Allow leftovers to cool and place in ziplock bag in freezer.  Reheat from frozen in air fryer (oven style) 400 for 5-6 minutes, middle rack.


1 comment:

  1. OH MY GOODNESS!!! I made these tonight and they were fabulous!!!! SO GOOD!! Thank you so much Tracy. This will be a staple in our house, especially on Fridays during Lent!!! Lovelovelove