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Salmon cakes have been my favorite since I was just a kid, and I still find it hard to believe some children do not want to eat fish at all.
Most of the time I think it’s because they don’t like the way fish looks like. That’s not going to be an issue with these cakes! When you’ve mixed all of the ingredients together, they may not even realize what’s in them. All they see and taste are these incredibly scrumptious, crunchy patties that’ll make them beg for seconds!
1 -14.75 oz can of salmon
2 Eggland’s eggs
10 -12 crackers crushed; (either town house, ritz or some other buttery cracker)
1 hefty pinch of red pepper flakes; (about the size of a quarter in your palm)
1/2 TBL dried parsley
juice of small lime; (or two squirts from bottle)
1/2 TBL dill; (or size of a nickle in your palm)
dash of black pepper
1/2 TBL dried minced onion
1/4 cup panko bread crumbs
3 TBL Canola Oil
2 TBL Land O’ Lakes butter
Place your Panko in a shallow dish
Mix all other ingredients for the cakes in a bowl with your hands until they will form a patty. If they are too mushy add a few more crushed crackers, too dry a little more lime juice.
Place the patties in the panko and coat both sides.
Get oil and the butter hot in pan (turn down slightly when you put in the patties because you don’t want them to burn before they cook)
After they have cooked on one side take your spatula and carefully lift up one side to see if they are brown underneath, if they are, then flip em’. Cook till both sides are golden brown.
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Quick tip: Turn these into fish burgers by serving them with homemade buns!