Salmon Cakes

## Ingredients

* 1 small can salmon\*\*\*

\*\*\*Check the weight on your can of salmon. It should weigh between 7 ounces and 8 ounces—red salmon is best, but pink will do.
* 2 slices bread, crusts removed ***(you can use any type of bread)***
* 1 beaten egg ***(just whip it up in a glass with a fork)***
* 1 teaspoon Worcestershire sauce ***(or hot sauce or lemon juice)***
* ½ teaspoon dry mustard ***(that's the powdered kind)***
* ¼ teaspoon salt
* ¼ teaspoon onion powder
* 2 Tablespoons butter

## Directions

* Open your can of salmon and drain it in a strainer. Remove any bones or dark skin. Flake it with a fork and put it in a small mixing bowl.
* Cut the crusts from two standard-sized slices of bread and tear the middle part into small pieces. Add the pieces to the bowl with the salmon.
* Add the egg and mix it all up with a fork.
* Mix in the Worcestershire sauce ***(or lemon juice, or hot sauce,)*** the dry mustard, salt, and onion powder.
* Stir it all up until it resembles a thick batter with lumps.
* Divide the batter into thirds. ***(You don't have to be exact—nobody's going to be measure them when you're through. They'll be too busy eating them.)***
* Spread a sheet of wax paper on a plate and pick up one of the lumps of batter. Squeeze it together with your hands to form a firm ball. Place it on the wax paper and flatten it like a hamburger patty. The patty should be about a half-inch thick.

**Hannah's 1st Note**: If you flatten your Salmon Cakes too much and you'd like to make them thicker, just go ahead. All you have to do is gather the batter into a ball again and start over.

* Shape the other two lumps of batter into balls and then patties. Let them sit on the wax paper for a minute or two to firm up even more.
* Melt the two Tablespoons of butter in a frying pan over medium heat.
* Place the Salmon Cakes in the pan and fry them over medium heat until they're golden brown on the bottom. ***(That should take approximately 2 minutes.)*** Flip the patties over and brown the other side. ***(Total frying time will be approximately 4 to 5 minutes.)*** Remember that all you're doing is frying the egg. Everything else has already been cooked.
* Drain the Salmon Cakes on a paper towel and transfer to a serving platter. Serve with Dill Sauce, or Edna's Easy Celery Sauce. They're also wonderful with creamed peas, or creamed corn.

Yield: Serves 3 if you team it up with a nice green salad and a slice of something yummy for dessert. (If you serve it alone, as a total lunch, it’ll work for one person with a big appetite, one person with a little appetite, and a cat.)

Serve with Dill Sauce

## Hannah's Notes

* When I do these for the family, I use my electric griddle and triple the recipe so I have nine Salmon Cakes. If you don't have an electric griddle or you prefer to use a frying pan, you can fry them and then put them in a single layer in a pan in an oven set at the lowest temperature to keep them warm until you've fried them all. Make sure to refrigerate any leftovers. I've put leftover Salmon Cakes in the refrigerator overnight and heated them in the microwave the next day for lunch. They're not quite as good as freshly fried, but they're still very good. (They're also good cold.)
* You can also make Tuna Cakes, Shrimp Cakes, Crab Cakes, Chicken Cakes and any other "cake" you can think of. All you need to do is substitute 6 to 8 ounces of the canned, or cooked and chopped main ingredient of your choice for the salmon. (This is why I always keep a can of salad shrimp, a can of tuna, and a can of chopped chicken in my pantry.)

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.