Louisiana Salmon Cakes
These little cakes are very good. If you like yours spicier, use more Cajun seasoning. They are delicious for dinner or even for breakfast. Excellent served with Ralph & Kacoo's Tarter Sauce or just lemon wedges.
- Ready In:
- 1 (14 ounce) can pink salmon, bones removed and drained
- 1⁄4 cup crushed saltine crackers or 1/4 cup Ritz cracker
- 1 egg, beaten
- 1⁄2 cup onion, very finely chopped (may use onion powder)
- 1⁄4 cup sour cream
- 1 tablespoon cajun seasoning (or to taste)
- oil (for cooking)
- Mix the first 6 ingredients.
- Shape into patties (about 2 inches in diameter).
- Heat cooking oil.
- Cook in hot oil until they are crisp and golden.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
Just tried this recipe and it is great!! I took the advice of the other reviewers and used 1/2 c. of crackers (ritz) instead of 1/4 c. I also added about 1/3 c. of frozen corn to the mixture. Coated with flour and fried them for about 5 minutes on each side. I think they would be just as good broiled . Thanks so much for posting!!!Reply
These are light, moist, and exceptionally tasty. I used a 410 gram can of red salmon, extra light sour cream, 50% reduced fat Ritz and everything else as listed, along with a little salt and plenty of freshly ground black pepper. I found 1/4 of a cup of cracker crumbs insufficient to hold the mixture together, so I added three extra crackers. Next time I will add a few more again as the mixture was still a bit too moist resulting in the patties sticking to the pan, then falling apart when I turned them. We had them, as usual, on buttered, toasted hamburger buns topped with ketchup - this has become my standard first time taste test for fair comparison. They were very good hot, and the patties alone tasted even better cold. Will definitely make again!Reply
see 8 more