Deviled Salmon Cakes
Elaine
ingredients
- 14 oz can salmon, drained
- 1/2 c finely diced onion
- 1/2 c finely diced celery
- 1/2 c corn
- pepper to taste
- 1/2 c mayonnaise
- 1 tbs Dijon mustard
- 1 tsp pickle relish
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp paprika
- 2 dashes hot sauce
- 1 egg
- 1 1/2 c crushed saltine crackers, divided
- 2 tbs oil
directions
- 1
1. Flake salmon in a bowl, discarding bones, skin and cartilage. Add onion, celery, corn and pepper. Fold together with rubber spatula. Set aside.
- 2
2. In another bowl, combine the mayonnaise, mustard, relish, lemon juice, Worcestershire sauce, paprika and hot sauce. Fold into salmon mixture.
- 3
3. Lightly beat egg. Fold into salmon mixture with 1/2 c cracker crumbs. Place remaining crumbs in a pie plate.
- 4
4. Form the salmon mixture into 8 patties. Carefully coat with cracker crumbs. Refrigerate, loosely covered, for 1 hour.
- 5
5. Brown patties in oil over medium heat.
notes
To make cracker crumbs, put the crackers in a large freezer bag and run a rolling pin over them.
Source: Elaine
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