Salmon Cakes..easy and a freezer ready lunch or dinner.
We eat quite a lot of salmon and sometimes I make salmon cakes with the leftovers. Another (Not) Recipe, but I took inspiration from Ina Garten's recipe.
Crumble with a fork, leftover cooked salmon. Add an egg (or two), cracker meal, old bay seasoning, green onions and sautéed green and red peppers that have been finely chopped. I like to add hot sauce too. Mix gently until blended-the mixture will be quite soft. I form them into 3 inch patties and place them on a parchment lined baking sheet and pop into the freezer until they are almost frozen-about 20 minutes. I then peel them off the parchment paper and put them in a freezer bag and date it.
These cook so quickly. I use a non stick frying pan with a little olive oil and heat until almost smoking. Place the frozen salmon cakes in the pan and let them cook until well browned-about 2-3 minutes per side on medium heat. They are very delicate, so I only turn them over once. The frozen part of this recipe makes ready for lunch or dinner very quickly. Serve with lemon...yum!