Salmon Cakes
Ingredients
Directions
Prepare
Chop 1 can of salmon finely.
Mix the chopped salmon with 1 pound of finely rolled crackers.
Season the mixture with pepper and salt.
Form and cook
Form the mixture into small cakes.
Fry the cakes until brown.
Serve hot.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Salmon (in the method)
- Provides the main body and flavor of the cakes.
- Crackers (in the method)
- Bind the mixture and absorb moisture so the cakes hold their shape.
The step that matters
Fry the cakes until brown. Browning comes from Maillard reactions on the surface, which need sustained, sufficiently high heat. A firm, set crust before turning helps the cakes hold together.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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