Salmon Cakes

  I had some canned salmon on hand that I had absolutely NO idea of what to do with.   I'd never really eaten it before, so wasn't really sure how you were suppose to prepare it, or what you were really even supposed to do to it.    So, I went online to search of course!   I found this recipe at Cooks.com.  I adjusted it to use the ingredients I had on hand, and to suit my taste buds. 

The base mix tasted like it might actually be pretty good as it was, on a warmed roll or bread perhaps.  Or even as a dip for crackers.  So I'll have to keep that in mind for the other can of salmon I have in there!


Ingredients:

for the cakes:
1 can of salmon (mine was about 15oz)
1 egg
1/4 cup light sour cream
1-2 tablespoons minced onion (or 1 small onion, minced- I was too lazy to cut one up)
1 tablespoon lemon juice

for the breading:
1/2 cup bread crumbs (I used Progresso's Italian flavor)
1 teaspoon dill


Directions:

Preheat oven to 350*F.

Combine all of the cake ingredients in a bowl.  Mix well.  Form into small cakes- it should make 8 small cakes. 

Combine the bread crumbs and dill in a shallow bowl.  Mix thoroughly.  Roll the cakes in the crumb mix, or hold the cake in your hand and liberally sprinkle the mix over the cakes (which is what I did).  

Place on a baking sheet.  If it is not a non-stick pan, coat with a thin layer of cooking spray.  Bake for 10-15 minutes, or until golden.