Friday, 15 November 2013

Easy "Freestyle" Salmon Cakes

This was one of those dinners that I realized probably almost too late that I should really blog about ASAP because I made things up myself!

For some reason my mom always looks so surprised every time I tell her I made something without a recipe.  Don't get me wrong, my mom makes delicious food, but she uses a recipe for EVERYTHING.  She is that person that uses a recipe to cook a pot roast in the slow cooker.  Yeah...I wish I was joking!

As you might be able to tell, I made this up, so you should definitely follow it to the letter, the measurements are really precise *she said sarcastically*

Salmon Cakes:

2 cans     salmon of your choice (or fresh if available)
1-2          medium carrots - shredded
some       fresh parsley
1/2 a lemon  of both juice & zest
2 good spoon fulls mayo
1-2          potatoes - cooked & mashed
1             egg
salt & pepper to taste

1) Heat a skillet with some oil (1-2 Tbsp) over medium heat.

2) Mix your lemon zest & juice, chopped parsley, and carrots in a medium sized bowl.
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3) Add remaining ingredients - mayo, potato, salmon, egg, salt & pepper.  Combine well.
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4) Shape into patties - mine were about 2.5-3" in diameter, maybe 1/2-1" thick (the thinner the better). These can be prepared ahead of time and chucked in the fridge for a few hours to hold their shape a bit better.

5) Cook your salmon cakes in your hot pan.
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6) Be patient and flip only once after they have browned nicely on one side!
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That's it! Easy as pie...or cake that is!

Like most of the things that are my "creations" there's a lot of room for play.  Change up the add ins - chopped green onions would have been great in these, other veggies, etc.

To go with these I made Jamie Oliver's Creamy Leek Bake 
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Honestly, I wasn't all that impressed, and not recipe share-worthy.  Don't let the cheesey top fool you. This is one of the few times that Jamie Oliver's Food Revolution has let me down!  I just wanted to share what I ate with these cakes! 

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