These budget salmon cakes are great to make if you're in the mood for fish however you don't want to pay the price for fresh salmon. By using canned salmon you get good flavor, for a lower cost, and besides, these cans are easy to keep on hand. These salmon cakes are really versatile: if you have some leftover cooked vegetables for instance, then you could chop those up and add them, or if you have any nice herbs on hand, then by all means, add those as well. Sometimes it's easier to make several smaller salmon cakes than a few large ones, as it can be tricky to flip the large cakes.
Creamed cauliflower is a great dish to serve alongside these cakes. It's easy to make and a great way to enjoy additional vegetables.
- 1-2 cans of salmon
- 1 egg
- a spoonful or two of mayonnaise
- some scallions / celery finely minced
- salt and pepper
- 1 lemon
- panko breadcrumbs
- butter & oil
- 1 head of cauliflower
- some cream (heavy or half and half)
Wash and cut the cauliflower up. Place in a pot, add some cream, salt and pepper and bring to a simmer. Let simmer with the lid on.
Add the salmon to a bowl (If there are bones or skin in the canned salmon, make sure to carefully remove it). Zest the lemon and add the zest along with 1 egg, mayonnaise, minced vegetables and salt and pepper. Form to small cakes and roll in a plate with panko breadcrumbs. Heat up a non stick pan with butter and oil and sautee the salmon cakes until they are browned on each side. If you're making many, then keep the cooked salmon cakes warm in a 200 degree oven, covered with some foil.
When the cauliflower is soft, either mash with a fork, or mix with a blender. Taste with salt and pepper.
Serve the salmon cakes with the mashed cauliflower and a green salad as well as extra lemon on the side.