A few years ago, my brother and I were discussing Feta cheese. I don’t really remember how the subject came up, but he said “I use it in a cream sauce that goes great with Salmon Cakes.” My brain only registered the words, “Salmon Cakes“.
demanded politely asked if he would please be so kind as to write it out for me to put on the site. It’s been up for awhile but I just got around to making it this week. After the first bite I was screaming at myself “What took you so long!”.
The recipe makes about 8 three inch wide cakes. Figure about 2 per person for a meal (with salad, bread, etc.), or make them smaller for an appetizer. I resisted the urge to eat them all and froze a few for Ma’am and some for us to have tomorrow for meatless Lenten Friday. Aside from using roasted red peppers instead of the fresh bell peppers, I followed the recipe exactly, including the Creamy Feta Sauce.
You can use fresh (preferred – be sure to remove ALL bones) or canned pink salmon (be sure to drain all liquid). It will be kind of gooey when you mix it up. I suggest trying to fry one first before you add more breadcrumbs if you are in doubt. As Mike said, you don’t want it to be fishy French toast.
This recipe was shared on Weekend Kitchen Creations. For some fun holiday ideas (rice krispies candy jars, starburst jelly bean cookies) and other delicious recipes (pizza dip, cauliflower salad, and coconut cream filled macaroons), hop on over!
Until next time, happy eating