I always have a few cans of wild-caught salmon and lump crab at any given time. Why? Because on a day like today where i forgot to defrost some meat, I can always pull out a couple cans and make a snack.
Truth be told these can had for brunch, as a dinner with a good salad, or something you bring along to a party. On multiple occasions I’ve gotten way more credit than I should have making these for people coming over. You can too.
What you’ll need:
- 1 egg
- 2 cans of salmon (crab can used instead)
- mayo
- pork grind crumbs (optional)
- onions and peppers
- salt, pepper, garlic powder, onion powder, cayenne pepper
- butter or avocado oil
Let’s get started with the onions and peppers as they take the longest to cook. As you will soon learn, I don’t do many measurements unless absolutely critical to the proportions. Here, finely chop about a quarter of an onion and the same about of pepper. If they are cut too big, the cake may fall apart. Saute over medium heat with avocado oil until soft and slightly brown.
Next open the cans of salmon and drain the liquid. Using a paper towel or cheesecloth, squeeze as much water from the salmon as possible. Skipping this step will leave you with a soggy mess. Put into a large enough bowl.
Into the bowl drop in about 2 tablespoons of mayo, the egg, and pork rind crumbs. Just enough to coat the top, we want these to be loaded with salmon, not filler.
A note on pork grind crumbs. I buy a 12oz container of pork rind crumbs by Pork King Good from amazon that save me a lot of time. I use them anywhere breadcrumbs are typically used. To help bind these or meatballs, and as a coating for fried fish and chicken. You buy a bag of pork rind and crush them yourself. If that’s not for you Parmesan work well too.
Now back to the bowl, you are going to season with the salt, pepper, onion and garlic powder, and just a sprinkle of cayenne pepper. Add in the sauteed onions and peppers as well.
After every thing is incorporated, form your patties. the size is up to you, thin and flat or a little chunky.
In the same pan as before, heat up some butter and place the patties in when its ready to fry. You are looking for a nice golden crust to form before flipping to the other side. Once you’re satisfied with the color and crunch of both sides, take off pan and serve.
Easy to make dipping sauce:
- olive oil
- mayo
- garlic paste
- parsley
- red pepper flakes
Mix all together until smooth.
