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Salmon Cakes
| Ingredients |
6 servings
(We will double or triple this recipe.) |
| Salmon, canned |
1 can (15 oz can) |
| Buttermilk |
2 Tbsp |
| Eggs, medium |
1 |
| Lemon Juice |
1/2 tsp |
| Chopped Onions |
1 Tbsp |
| Bread Crumbs |
1/4 cups |
| Flour |
2 tsp |
| Oil |
|
1. Preheat oven to 350 degrees.
2. Drain salmon.
3. Mix all ingredients together and make into patties using 1/4 cup to measure.
4. Lightly oil shallow baking pans and brush tops of patties with oil.
5. Bake for 45 minutes or until brown.
6. Serve Salmon Cakes with ketchup; children love dipping.
Notes: If you do not normally stock buttermilk, you can use regular milk. However, buttermilk does keep in the refrigerator a long time and can also be used in the biscuit recipe for today's menu.
We served the Salmon Cakes with corn, apple gelatin, biscuit and milk for a nutritious lunch.
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