Easy Salmon Cakes Makes 10 – 12 cakes
Job hunters need protein to keep them going. Unfortunately, protein can be expensive. Job hunters need to watch their pennies, too. Enter canned salmon. It’s a tasty, economical, and sustainable choice for fortifying oneself during the hunt.
¼ cup finely chopped bell pepper
¼ cup finely chopped celery
¼ cup mayonnaise
1 tablespoon freshly-squeezed lemon juice
1/8 teaspoon minced lemon rind
¼ cup flat-leaf parsley
½ tsp garlic powder
1 ½ tsp Old Bay Seasoning
½ tbsp hot sauce
2 6oz cans salmon
1 cup seasoned bread crumbs or panko crumbs
Salt to taste
Pepper to taste
Preheat oven to 350º.
Combine bell pepper, celery, parsley, lemon rind, lemon juice, mayonnaise, Old Bay, hot sauce, salt and pepper. Mix in salmon, egg, and ½ cup breadcrumbs. Ensure that the mixture will stick together when made into a ball. If it is too dry, add more mayo; too wet, more bread crumbs. Roll mixture into balls. Roll balls into remaining breadcrumb. Flatten into cakes about 2 inches in diameter. Spray an 8×8 inch oven-safe pan with cooking spray. Arrange the little cakes in the pan. Bake them for 10 to15 minutes until they begin to brown, then broil for 10 to 15 minutes until the tops are golden brown. Make this recipe even easier: double or triple it and freeze the leftovers. Lay the leftover cakes in a single layer on a large tray or rimmed cookie sheet. Cover, and place in the freezer until the cakes are completely frozen. At that point, store the cakes in a zip-top bag. When your job hunting travails make you peckish, pop a few into a preheated oven or toaster oven on a greased baking sheet for 25 – 30 minutes, or until heated through and crunchy on the outside. During that time, make a salad and a simple side. Enjoy your meal, then get back to the hunt!
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