Recipe
Ingredients
- 2 cans salmon (or 1 ½ pounds fresh salmon)
- 1 green bell pepper (chopped in ¼ inch pieces)
- 1 red bell pepper (chopped in ¼ inch pieces)
- ½ small red onion (chopped in ¼ inch pieces)
- 3 cloves garlic
- 4 large eggs
- 4 ounce cream cheese
- 2 tablespoons prepared horseradish (not the creamy kind)
- 2 - 2 ½ cups bread crumbs
- salt and pepper to taste
- oil for frying
Instructions
Prepare Salmon
- If using fresh salmon: in a large saucepan or skillet bring 6 cups of water to a boil then reduce to simmer. Add salmon and cook until translucent throughout, about 5 minutes. Drain salmon, remove ALL bones while keeping the salmon “chunky”. If using canned, drain all liquid.
Prepare Salmon Cakes
- In a skillet, cook peppers, onions and garlic over medium heat until onions are translucent.
- In a bowl, mix eggs and cream cheese, then add salmon, vegetables, horseradish and 2 cups breadcrumbs. You want the mixture to be strong enough to make patties out of them, but not so much bread that you’re eating salmony French toast. If needed, gradually add more bread crumbs. Add salt and pepper to taste.
- Form into patties no thicker than ¾ inch. Add ¼ inch oil to a skillet (preferably a cast iron one) and heat over medium heat.
- Fry cakes approximately 2 to 3 minutes a side until they are browned (be careful not to blacken them!).