Sunday, March 19, 2017

Fish Cakes on Friday!!

It's Lent here in my household and we are not fond of fishsticks from the grocery freezer, SO, I have to get creative and sometimes we do meatless/fishless meals, sometimes we do a soup and salad meal, or a breakfast dinner with eggs and toast, and sometimes I do a seafood of one sort or antoher.  There is one recipe that I found from Ina, Barefoot Contessa, that my husband especially enjoys:  Salmon cakes!  We never have all the ingredients, so here is what I do.

Salmon Cakes, courtesy of Ina Garten...with a few substitutions

Canned Salmon, or Canned Tuna, which ever you have on hand.
Olive Oil
Salt and pepper
4 tbsp unsalted butter, (Always cook with UNsalted butter, that way you can season better!)
3/4 c red onion, I usually have yellow onion mostly, until summer with hamburgers!
4 small stalks of celery, I didn't have any can skip this ingredient.
1/2 c small-diced EACH of red pepper and yellow pepper...I had half of a green pepper on hand.
1/4 c minced fresh flat-leaf parsley,  I had dried, so to half or less....I put in 2 Tbsp
1 Tbsp drained capers
1/4 tsp tabasco.....I don't like it, so we don't add this, my husband keeps it at the table for his use.
1-1/2 tsp crab boil seasoning
3 slices of stale bread, crumbed
1/2 c Mayonaise
2 tsp Dijon mustard
2 extra large eggs...... I get farm eggs, so 3 small/medium eggs will do.

Add all the ingredients into a bowl, mix thoroughly.  Mixture will be loose almost like pancake batter.  We used a 12" castiron skillet with Olive oil heated.  Pour the mixture into the pan with a 1/4 cup measure and cook 3 minutes on each side and are golden brown

Serve hot and enjoy!