Ingredients:
14 3/4 ounces canned pink salmon, with Juices
2/3 cup cracker crumbs
2 eggs, beaten
1/4 cup celery, finely chopped
1/4 cup green bell peppers, finely chopped
1/4 cup red onions, finely chopped
2 tablespoons dill pickles or 1 tablespoon capers, finely chopped
1/4 cup half-and-half or 1/4 cup milk
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon sriracha sauce ( hot chili sauce, found in Asian Section of market, clear plastic bottle with a rooster on front)
Directions:
For the cakes:.
Place entire contents of salmon can into a bowl and break apart large pieces.
Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.
Add remaining ingredients, eggs through milk and mix.
Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.
For the sauce, mix all sauce ingredients and set aside.
Heat Canola oil in a 12″ skillet, add cakes. Cook 5 minutes, or until very firm,.
on each side over medium heat.
Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.