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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (226g) Recipe makes 4 servings |
||
| Calories 192 | ||
| Calories from Fat 73 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.2g | ||
| Cholesterol 111mg | 37% | |
| Sodium 139mg | 5% | |
| Potassium 395mg | 11% | |
| Total Carbohydrate 5.8g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.0g | ||
| Protein 22.6g | 45% | |
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Louisiana Salmon Cakes
By: Miss Annie
May 13, 2003
These little cakes are very good. If you like yours spicier, use more Cajun seasoning. They are delicious for dinner or even for breakfast. Excellent served with Ralph & Kacoo's Tarter Sauce or just lemon wedges.
SERVES 4 -6
Ingredients
- 1 (14 ounce) can pink salmon, bones removed and drained
- 1/4 cup crushed saltine crackers or Ritz cracker
- 1 egg, beaten
- 1/2 cup onion, very finely chopped (may use onion powder)
- 1/4 cup sour cream
- 1 tablespoon cajun seasoning (or to taste)
- oil (for cooking)
Directions
1
Mix the first 6 ingredients.2
Shape into patties (about 2 inches in diameter).3
Heat cooking oil.4
Cook in hot oil until they are crisp and golden.
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- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Doxiemom
On Jul 20, 2008
Just tried this recipe and it is great!! I took the advice of the other reviewers and used 1/2 c. of crackers (ritz) instead of 1/4 c. I also added about 1/3 c. of frozen corn to the mixture. Coated with flour and fried them for about 5 minutes on each side. I think they would be just as good broiled . Thanks so much for posting!!!
From: Chef #494084
On Jan 19, 2008
These are great! Easy to put together, fast to cook and yummy! I had to use a few more crackers to get them to stay together well but no problem. I also drizzled a bit of lemon juice on the finished products. Thanks for the great recipe!!
From: chia
On Jun 13, 2003
these are quick, easy, and very tasty. i used a vidalia onion. i also used a few splashes of worcestershire sauce and tabasco sauce, and i used the ritz crackers. i served these with creole mustard sauce by sharon123.
From: Dana-MMH
On Sep 12, 2003
Miss. Annie sweetie, I have been thinking about you so I decided to try some recipes of yours, I should think of you more often, your recipes are divine! These were so easy to make and the sour cream was the perfect touch, they weren't to dry but stayed together perfectly. Great taste too!!
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