Southern Salmon Cakes
ok y'all! my mom has made salmon cakes my whole life and they have always been a fave of mine! and guess what?? they are WLS friendly! little golden yummy protein bombs! crunchy on the outside, soft on the inside...they are great reheated in toaster oven, but i also like them cold (fyi- they lose the crunch factor when cold but are still yummmy). They are great as is, but pair nicely with greek yogurt dipping sauce (ranch is my fave)
you will need;
canned salmon (i use great value brand alaska pink)+ one pouch (note: i use one can plus one pouch of salmon you can use 2 cans of salmon if you cant find the pouch kind)
3 eggs (there are only 2 in the pic, but you need 3)
1/2 cup Rice Krispies (yes the snap crackle pop cereal)
1/2 cup canola or veggie oil
salt (to taste- i use kosher=less sodium)
black pepper (to taste)
Greek yogurt dipping sauce:
1/2 cup plain greek yogurt
1 tbsp skim milk
1 to 2 tbsp dry (insert your fave flavor) dip mix
mix all ingredients well-add more or less milk to desired dip consistency
*tip my dogs LOVE the 'juice' and the skin I put it on their dry food-good for their coats lots of omega 3- i remove the bits of skin, messy work but the skin gives me the heebie-jeebies, i don't mind the bones because you cant tell they are in there and its extra calcium-big bonus for us RNY patients!
now where was i? oh yes, you have drained your salmon and put it in a medium mixing bowl; add 3 eggs, and mix well. At this point I turn on the stove to medium to heat the oil. I use a heavy cast-iron skillet, but any large skillet will do (*tip-cast iron is GREAT for cooking and adds trace amounts of iron to your food-added health bonus!) Then i add in the rice krispies (they will actually snap crackle pop just like at breakfast ) mix well. When your oil is heated, drop in small blobs of mixture (i use a 1/2 oz scooper makes perfect bite sized cakes, but if you don't have one just make a rounded teaspoon *caution- the oil will pop and splatter if too hot* fry until edges are slightly golden, then flip over and give them a little smush. continue to fry until golden. Transfer to paper towel lined plate to drain.
this recipe makes approx 30, 1/2 oz cakes, servings will vary based size of cakes and your pouch size. a normal serving for me is 5 plus 2 tbsp dipping sauce but keep in mind I am 5 years post op. They keep in the fridge for 3 days or freeze them. Reheat in toaster oven for best results.