Friday, May 10, 2013

Salmon cakes

A quick weeknight dinner recipe that stretches frozen fish to feed more mouths. ~30 min
The cakes cooking

Leftovers for lunch the next day


  • Tbsp of sesame oil
  • one piece of frozen salmon (~6 oz)
  • 2 eggs
  • one cup uncooked oats
  • 3 Tbsp finely chopped onions
  • 1 Tbsp fresh rosemary
  • 1/3 cup milk
  • 4 Tbsp sesame seeds
  • garlic, salt and pepper to taste
Defrost and cut the salmon and onions into small pieces. Combine everything but the sesame oil in a mixing bowl. In a frying pan with a lid, spread the sesame oil around and turn on medium heat. When the oil starts bubbling grab a handful of the salmon goop, form a patty and slap it into the pan. Fill up the pan with several cakes and then cover. Cook for about 5-10 minutes until they start to brown. Uncover and flip. Cook uncovered until browned on the other side. 

I usually eat these with ketchup and serve with broccoli. Melting some mild white cheese on top can also be tasty. 

Makes about 5-6 cakes. ~30 min