Don's Spicy Salmon Cakes (For Non-Fish Lovers)

Submitted by Helping Hands

"My husband and I like the idea of eating fish at least once per week, but, the problem is, we don't particulary care for fish (except for shell-fish). Imagine my surprise, then, when I came home from work, one night this week, and my husband had these waiting for me. This is a continuation of our attempts to experiment with fish recipes, that sort of disguise the taste of fish. And, this one was a lovely surprise, to both of us! We really enjoyed these salmon cakes, so I decided to share the recipe (for other non-fish lovers, and fish-lovers, alike). This is a low carb dish; thus, the pork rinds, instead of breadcrumbs (you can substitute breadcrumbs, if you prefer; however, the spicy pork rinds are what gives it a bit of a spicy bite). Please note that the prep/cooking does not include the one hour marinating time. Hope you enjoy these as much as we did!"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 (6 ounce) cans pink salmon
• 1 -2 minced garlic clove
• 1⁄2 cup heavy whipping cream
• 1 1⁄2 cups spicy pork rinds (crushed)
• 2 eggs
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• 2 tablespoons olive oil
• 1⁄4 cup parmesan cheese
• mayonnaise
• Dijon mustard

directions

1. Carefully flake salmon into a bowl, discarding the bones, etc.
2. In a seperate samll bowl, mix the garlic, cream, eggs, and Worcestershire Sauce.
3. Fold this mixture into the salmon with a rubber spatula.
4. Fold in half of the crushed pork rinds.
5. Pat the salmon into patties.
6. Coat them with remaining crushed pork rinds.
7. Cover loosely, and marinate in fridge, for 1 hour.
8. Melt butter and oil in electric frying pan, or stove-top skillet, over med heat.
9. Cook the salmon patties, four at a time, for 3-4 mins per side.
10. Press down gentely on patties with spatula, and add additional oil or butter, as needed.
11. Remove to papertowls, and drain.
12. Serve with a mixture of mayo and Dijon mustard, for dipping.