What’s cooking?

Salmon Cakes

The Illustration Friday theme this week is “sizzle.”

About a year ago I found myself with a can of skinned, boned salmon, some leftover brown rice, and nothing else in the house for dinner.  I threw the salmon and rice together with enough mayo to bind them together, added some paprika and Old Bay seasoning, made patties, pan fried ’em, and liked the result so much that “Amazing Salmon Cakes” became a regular meal at our house.  (And also a drawing project!)

I just saw a similar recipe in the paper, so I guess I’ll have to concede that I didn’t invent salmon cakes.  These are good, though!

If you’re interested, here’s my recipe:

Mix 1 can or pouch (2-serving) of skinless, boneless pink salmon with about 1 1/2  cups of cooked brown rice. (You can add more or less brown rice; this recipe is pretty forgiving.) Add enough mayo to bind.  (I use Hellman’s Low Fat Mayo.)  If you like, you can add diced onion — I’ve tried both cooked and raw — to taste.  Add Old Bay seasoning and/or paprika and/or other seasoning to taste.  Form patties.  Pan fry in a little olive oil until the cakes are brown and crispy, and serve hot.  Yum!

Leftovers, if you have any, are good cold.



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