| This is a winner -- a staple in our household.
Salmon Cakes
1 pound cooked fresh or canned salmon
1/4 cup butter
1/4 cup finely chopped onion
2 teaspoons finely minced green pepper
1/2 cup finely minced heart of celery
3/4 cup soft bread crumbs
1/2 teaspoon rubbed sage
1/4 cup finely chopped parsley
2 eggs, lightly beaten
Salt and freshly ground pepper to taste
lemon wedges
Flake the salmon in a mixing bowl.
Heat one tablespoon of the butter and add the onion, green pepper, and
celery. Cook while stirring until tender and onion is transparent.
Cool mixture slightly and add to salmon. Add the bread crumbs, sage,
parsley, eggs, salt and pepper. Shape into four cakes and chill thirty
minutes.
Heat the remaining butter in a skillet. Add the salmon cakes and
cook on both sides until golden brown and heated through. Serve
garnished with lemon wedges.
Yield: Four servings
|