Crab or fish patties are always referred to as cakes. I never understood why, but here is my version of these old standbys. Cakes or not, these are delicious, quick and easy to make and relatively economical too. I did fry them, contrary to my usual “no frying” motto but the result is worth it. My baby demolished 2 by himself, thrilled at having something tasty to hold and nibble. These salmon cakes are good hot or cold and phenomenal with dips. Try an avocado-sour cream-wasabi mixture.

Divine.

Salmon Cakes

Ingredients:

2 cans salmon (mine were 213 gr each)
1 large egg
1/3 cup bread crumbs
2 small celery stalks, peeled and very finely chopped
2 Tbsp mayo (I use Hellman’s light)
1 heaping tsp Dijon mustard
salt and pepper to taste

preparation:

Drain the salmon cans and pour content into a large bowl. Mash well with fork, incorporating all the calcium rich bones. Add the rest of the ingredients and mix well. You can make this mix ahead of time and keep it in the fridge. Create small flat cakes (about 12-14). Heat a large pan lined generously with vegetable oil on medium high heat and fry the salmon cakes 3-4 minutes on each side, until brown and crispy.