An excellent diet includes plenty of salmon. But if you get a bit tired of fish fillets throughout the week, this incredibly delicious alternative might have you never eat salmon in any other form again.
This is my most favorite way to prepare and eat salmon! For crab cake lovers, you're welcome!
This recipe includes salmon already cooked, so leftover salmon is the best to use.
Shred using a pair of forks.
Next, our other ingredients include a couple stalks celery, a yellow onion, and a few broad leaves of kale.
Rinse and chop/mince all vegetables.
Then saute the vegetables until soft -- cover with lid to quicken the process.
We are to season our stuffing with salt, dried parsley, and pepper generously.
In just a few minutes, our vegetables are done. Combine with the shredded salmon.
But hold it! What provides that special taste for salmon cakes are three extra ingredients:
Wheat bran...
Flaxseed...
And delicious breadcrumbs...
Mix in one tablespoon of wheat bran and flaxseed, and a good two or three tablespoons of breadcrumbs.
Last, but not least, crack two eggs.
Lace with a splash of Worcestershire sauce and how many squirts of hot sauce desired, and time to mix well.
Mix very well. The eggs will bind everything together to make a compact little cake.
This is a hands-dirty recipe, so dig in and start patting out small round discs of salmon mixture.
Over an oiled pan on MED HI heat, grill the cakes until darkened and crispy. Flip them carefully. This will take a while, give or take ten minutes.
With an amazing aroma, our salmon cakes are ready to eat! I love mine with a layer of ketchup atop!
Enjoy~!
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